All posts by Anthony LoPinto

Help Wanted- Line Chefs

May 18, 2017GeneralAnthony LoPinto

Attention to the U.S. working community. I am seeking help in the Tavern 5 Kitchen.

I’m currently seeking Culinarians with a passion for cooking seasonal, delicious food. You need to have some experience, reliable transportation and a Social Security Card.

Our menu is based on time of season. We do our own butchering, filleting, pastry work, pizza dough and so much more.

If you want to strengthen your culinary knowledge then send me your resume. Check out the kitchen. It’s well layed out.

Farm to Fork Cooking Class

April 18, 2017General, Pairings, Port Wine, Red Wine, Restaurant, Sparkling Wine, White Wine, WineAnthony LoPinto

I’m happy to announce that this class is SOLD OUT! Thank you so much to everyone that has signed up. I’m looking forward to cooking for this class because it’s the first Farm focused class. We’re going to have lots of delicious goodies for you to eat and drink!

April 12, 2017 Menu and Wines.

April 10, 2017General, Pairings, Wine#cheflopinto, #food, #tavern5restaurant, #wineAnthony LoPinto

Join us to celebrate the arrival of Spring

Spring into Spring

1^st Course

Asparagus, Smoked Trout, Radish, Watercress

Gruner Veltliner, Stadt Krems, Austria, 2015

2^nd Course

Grilled Octopus, White Beans, Melted Tomato, Fennel

Chardonnay, Librandi, IGT, Calabria, Italy,2015

3^rd Course

Spring Vegetable Ragot, Barley Risotto

Pinot Noir, American Thread, Monterey, CA., 2014

4^th Course

Loin of Lamb, Roasted Garlic Chick Peas,

Feta & Mint Pesto

Korum, Argiolais, IGT, Sardinia, Italy, 2012

5^th Course

Warm Berry Stew, Vanilla Bean Ice Cream, Sable Cookie

Apianae, Moscato, Molise, Italy, 2012

Wine and Food Pairing

April 3, 2017Pairings, WineAnthony LoPinto

It’s almost time! The kitchen is really excited for April 12th. The menu is set and the wines are almost picked out. We are going to taste the desert wine selections this Wednesday. I do know that for the dessert wine we’ll be pouring a really big, flavorful selection.

This pairing is going to be wonderful! We have several large format bottles to pour for the event.

We have just a couple of seats left. I hope to see you there.

The kitchen team is also gearing up for the new spring menu selections. Spring is such a special time of year for Chef’s. This is the time that all the new growth from the plant kingdom start to blossom. We have ramps, nettles, dandelion, morel mushrooms and wild mustard starting to pop up. The herb chervil will show up. The spinach, sorrel and radish seeds are planted. It’s time to start eating from the garden again. A very exciting time.

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Start the Engines!

March 29, 2017GeneralAnthony LoPinto

It’s been way too long since I made a post or activity on my website! It’s amazing how life can get so busy that certain elements fall through your fingertips. I want to start talking about food and wine much more than I’ve been

I’m really looking forward to tonight at Tavern 5 Restaurant. I’m doing a cooking class on France. We’ll be serving french inspired food and french wines. I’m a big fan of the wines that come from France.

Then we are having a tap takeover tonight with Allagash Brewery. Exciting day at Tavern 5 Restaurant.

Thanks for reading and stay tuned.