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Extra! Extra!
There's one more month of summer!
Let us host your last summer picnic for you!
 Thinking of having a summer picnic that will be the talk of the neighborhood but just don't have the time to get it together? Then there's the cooking and standing over a hot grill when it's a million degrees outside! Doesn't leave you much time or energy to enjoy your company.......
Give us a call at 203.268.8486 and book our professional staff to cook for
your next big summer bash!
Check out our Pig Roast, Clam bake and BBQ menus here

3 HUGE Patio Parties at Carl Anthony's this month!!
		When: Friday, August 8th 8:00
Remember September   See their MySpace page When: Friday, August 15th 9:00
When: Friday, August 29th 8:00 Live music from the swing era, 50's and 60's, Motown, Rock 'n' Roll, R&B, to contemporary and current top 40!
Mark your calendar! Great Food, Great Music, Great People, GREAT FUN! See the rest of our Summer Weekend Schedule below!

***Every Sunday Night!*** Carl Anthony             Classic Car and Bike Night!       Cooking Tips of the Month...   Quick tips for lemons: When shopping, choose smooth-skinned lemons that feel heavy for their size. Store lemons in the refrigerator if you will not be using them immediately. 1 medium lemon equals approximately 1 tablespoon of lemon zest and 2 tablespoons of lemon juice. If lemon is cold, microwave it for a few seconds before squeezing to help extract more juice. Before juicing, use your palm to roll the lemon on the countertop a few times. If you will be using both the lemon zest and juice, remove the zest before cutting and juicing the lemon. When zesting a lemon, make sure to remove only the thin bright yellow part of the skin as the white pith underneath is bitter. Lemon juice sprinkled over fresh fruit such as sliced apples, prevents discoloration.		Chef Sam Recommends... 3 Wines to Pair with Grilled Foods Particularly suited for the grill are wines made from the fullest-bodied grapes: Sauvignon Blanc and Chardonnay for whites, Merlot/Cabernet blends and Syrah for reds. Look for bottlings of Sauvignon Blanc labeled “fumé blanc,” which is a smoky barrel-fermented style—there’s none better than Robert Mondavi Napa Valley Fumé Blanc 2006 ($20). Best-bet Chardonnays are those labeled “barrel fermented” or “barrel aged,” again for the smokiness—look for R.H. Phillips Toasted Head Chardonnay 2006 ($16). A great red for grilled fare—even with veggies like eggplant or fennel—is the lush and toasty Louis M. Martini Napa Valley Cabernet Sauvignon 2004 ($20).
Chef Sam's Recipe of the Month             Lemon Pudding Cake Chef Sam  is not only self taught, but creates signature dishes with a “new-school” Italian flavor that are beautifully displayed and memorably delicious! See some of his signature dishes here. Here's a great dessert straight from Chef Sam's kitchen that you can easily prepare at your house! You can top this delicious pudding cake with some plump summer berries or try the Raspberry Whipped Cream recipe below! 1 cup sugar     8 eggs, separated   12 tbls. plus, 4tsp flour       pinch of salt Raspberry Whipped Cream 4tbls Honey 4tbls Powdered Sugar 4tbls Raspberry Sauce 4 cups Heavy Cream Combine ingredients in a deep bowl and whip until proper consistency.     We've Got Pictures! Check out some of our friends and fun times at CA's! (Click on camera to view pictures) 2 2/3 cups buttermilk 1/2 cup lemon juice zest of 2 lemons Procedure: 1) Heat oven to 300 degrees, lightly butter and sugar ranekins. 2) Beat egg whites until soft peaks, set aside. 3) Sift sugar with lour and salt. 4) combine buttermilk, lemon juice, egg yolks and lemon zest in mix with whisk. Add flour mi. 5) Fold in egg whites. 6) Fill ranekins and bake in water. 7) Bathe covered until almost firm, about 30 minutes. Then uncover and cook until brown, about another 10 to 15 minutes.

What's Happening at CA's this Summer?