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Our new Fall Menu is available featuring
"customer favorites" as well as some new and
exciting dishes
by Chef Sam! To make a reservation,
please call 203.268.8486
Get Your Costumes Ready!
Halloween Party!
Friday, October 31st@ 9:00
with music by
 "GROOVY"
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Winner of the
$50 Dining Certificate!
Fernando Lobo
Congratulations!
We have pictures!!
Check back next month for
pictures from our
Halloween party! |
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Chef Sam Recommends... |
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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). |
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See Past Newsletters
Here
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Pasta cooking
tips......
 
- Don't waste your
time or money putting oil in boiling
water. Oil and water don't mix!
- Make sure that
you use enough water to boil pasta.
(3-4 quarts)
- Do not salt water
until boiling or it will stick to
the bottom of the pan.
- Cooking fresh
pasta (Aldente) - boil 3 minutes or
until pasta floats.
- Freezing fresh
pasta -
Lay pasta on sheet pan and lightly
flour all sides. Store in zip lock
bags in freezer up to 2 weeks.
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Chef Sam's Recipe of the Month:
Pumpkin
Ravioli
with Sage Brown Butter Sauce
Chef Sam is not only self taught,
but creates signature dishes with a “new-school”
Italian flavor that are beautifully displayed
and memorably delicious! Here's a great dish
that you can cook at your house!
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Dough: |
Procedure for ravioli:
Use
well method
or KitchenAid mixer to mix
ingredients to make dough. Roll into ball (firm) and
let sit at room temperature for 1 hour. Mix
filling ingredients in a bowl
and set aside until dough is
set.
After 1 hour, roll out dough
thin or use a KitchenAid pasta
maker on the #7 setting, or
second to the last thin setting.
To make ravioli using a pasta board: Lay
pasta strip on board. Place 1
tsp filling for each ravioli,
cover with another paste strip,
roll it and cut up raviolis.
To make ravioli by hand: Lay out pasta strip
and put a tsp of filling every 4
inches. Lay another sheet over
the top, wash edges with egg
wash, remove air from around
filling and cut into squares.
See tips for cooking pasta
above
Procedure for sauce:
Heat butter over medium heat
until brown. Add chopped sage leaves.
Remove from heat and toss in
cooked ravioli in same pan. Top
with grated parmesan cheese,
plate and serve. |
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1
cup all purpose flour |
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1
cup semolina |
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2
lg eggs |
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pinch of salt |
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1/2 tsp oil |
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Filling: |
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1
canned pumpkin - 20oz. |
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1/8 cup grated cheese |
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1/4 cup heavy cream |
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pinch of salt |
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VERY small pinch of freshly
grated nutmeg |
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Sage Brown Butter Sauce: |
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1/2 sick butter |
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2
sage leaves chopped |
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When |
Time |
What's
Happening? |
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Fri.
Oct 10 |
9:00 |
DJ Dave |
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Fri.
Oct. 17 |
9:00 |
DJ Dave |
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Fri. Oct.24 |
9:00 |
Music by Bobby Wheeler (See
Bobby's
MySpace
page) |
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Fri. Oct. 31 |
9:00 |
Music by Groovy
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Halloween Costume Party! |
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Check back for schedule changes and additions! |
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Till Next Month....
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