The Culinary School is a specialized educational program that offers courses on the whole spectrum of culinary subjects, from food preparation and kitchen tool skills to the finer points of gourmet cooking. Our overarching goal is to illustrate just how fundamental and accessible the culinary arts really can be – anyone who’s interested in cooking well can indeed learn to do so. As such, our courses appeal to students of all levels of experience: the novice who wishes to prepare small, elegant dinner parties; the aspiring connoisseur who’s looking to enhance his present abilities; even the accomplished chef who desires to hone particular aspects of her craft.
Mumford’s cavatelli and broccoli
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Piccolo Italia summer scallop salad
Chef/owner Brian Gualtieri was educated at the Culinary Institute of America. It was there that he honed the skills and innovative techniques that have taken his style and passion for food to a higher level. While at the Institute, Brian was named to the Dean’s List for his exceptional talents. He interned at San Francisco’s acclaimed One Market Restaurant and completed his culinary training with honors.
Upon graduation, Brian secured a position with Mumford’s Restaurant in Long Branch. From there, he went on to gain further experience at two renowned New York City restaurants, Chanterelle and Montrachet. It was during this time that Brian accepted a position as the Executive Chef at Piccola Italia.
Over the past seven years, Brian has redefined the menu and vision of Piccola Italia. What started as a selection of traditional classic Italian dishes has evolved into a whole new cuisine, fusing fresh Mediterranean flavors with the traditional regional styles of Italian cooking.
Doris and Ed’s Alaskan wild salmon
LET THE FISH TALES BEGIN.
Revered for years as one of New Jersey’s best restaurants of all time, Doris & Ed’s has been honored with countless prestigious dining awards, national recognition, featured television segments and acclaimed reviews from the New York Times, Bon Appetit, Gourmet, New Jersey Monthly and more.
Now, in our 33rd year, we’re better than ever before – with fresh new tastes, a completely updated décor and renewed commitment to bring you the finest dining experience in the tri-state area. Offering one-of-a-kind views of the Manhattan skyline, our romantic setting was once home to a nineteenth century hotel attracting honeymooners, seafarers, and New York’s elite summering at the Shore. Today, epicures, wine enthusiasts and foodies from all walks of life are drawn here to enjoy memorable occasions and everyday delights. Indeed, many visit us weekly for dinner and ‘happier hours’ among friends.
Two If By Sea sesame encrusted tuna
THIS RESTAURANT IS CLOSED
For nearly 70 years, it was an unassuming neighborhood joint called Sal’s Tavern. Today, though it is a bit removed from Red Bank’s upscale downtown, the beautiful, century-old bar, notable wine list, and the fresh, creative fare of chef Sean Foley (one-time sous chef to chef Dennis Foy) are reasons to visit Two If By Sea. Seafood, naturally, takes center stage with crab cakes, grilled shrimp and market-fresh fish paired with the season’s best accompaniments. But don’t dismiss the meats, especially the aged rib-eye with a silky Cabernet demi-glace and blue cheese mashed potatoes.