The Alternative Press

SUMMIT, NJ - The Grand Ballroom at The Grand Summit Hotel turned into a Caribbean and Latin American eatery for the Summit Wine and Food Festival’s “Latin Night Gala Wine and Food Tasting.”

Several local chefs, restaurants, and wineries served samples of their international delicacies to attendees.

The night gave participants the opportunity to shine and show off their best assets to food and drink lovers alike, who could turn into potential customers.

Italian restaurant and caterer, Paolo’s Kitchen, presented chicken balsamica in a 25-year-old balsamic vinegar, risotto rice balls made with 100 percent angus beef, peas, and fresh mozzarella on a bed of arugula topped with chunks of Parmigiano-Reggiano.

Chef and owner Paolo Vieira said that the restaurant specializes in catering and selling premade, no preservative frozen food at 20 farmer’s markets and the Wine List in Summit.

Wine importer and distributor, Verity, offered a variety of international wines for tasting.

“A few of tonight’s favorites have been Cavo sparkling wine and Burgan’s Airbarino,” said first-time participant of the Festival, Michael Fink.

Fink’s sales partner, Michael Peterson, said Verity would most definitely attend the festival again next year.

“I love the enthusiasm for wine everyone is having. The excitement everyone is showing about our wines makes it fun,” Peterson said.

Second-time Festival goers and Summit residents, Nino and Sue Saab “loved this year even more than last.”

“I like the diversity of the restaurants and the pairing of the wine. To have this in Summit makes the town more attractive to people,” Nino said.

His wife added that the event has been a great opportunity to mingle with people they otherwise wouldn’t get to meet.

Luz and Eddie Rodriguez of Summit said their favorite part about the gala was trying Carcho’s food, a Spanish and Latin infusion restaurant located in Washington Heights and Manhattan that served a selection of meat skewers.

“We really loved their food and we’ll try out their restaurant,” Eddie said.

Participating chefs included Julian Medina, Jesse Jones, Jose Mesarina, Alex Garcia, Adrian Leon, Marita Lynn, Ramiro Jimenez, Ricardo Cardona, Chris Siversen, Paola Vieria, Charles Burke, Harold Breton, May Friedel, D’Artagnan, and Palermo’s Bakery.