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 "Birthday
Bash"
Friday, January 23rd at
9:00
for
Sam, Rose and Maureen !
with
music by
The Sell-Out's |
"A Winter Wine
Dinner"
January 27,2009
See Details |
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We
Have New Years Pictures! |
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When |
Time |
What's Happening... |
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Fri. Jan. 2 |
9:00
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Music by DJ Dave |
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Fri. Jan. 9 |
9:00 |
Music by The
Peace Brothers (from the group "Groovy"
- acoustic) |
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Fri. Jan. 9 |
9:00 |
Music by DJ Dave |
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Fri. Jan. 23 |
10:00
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Music by The
Sell-Out's
SAM, ROSE AND MAUREEN!
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Fri. Jan. 30 |
9:00 |
Music by DJ Dave |
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Check back for schedule changes and additions! |
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Winner of the
$50 Dining Certificate!
Rosann Dreyer
Congratulations!
We have pictures!! |
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Chef Sam Recommends... |
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 Toscolo
Chianti Classico DOCG
From 95% Sangiovese, 5% Cabernet
Sauvignon. Depth and richness are
immediately evident in the full ruby
color and ample bouquet. The chewy,
abundant fruit, silky texture, good
body, balance and extract, make this a
very food-friendly red that can be
enjoyed both with pasta, risotto and
first courses, and with meat-based
dishes.
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See Past Newsletters
Here
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Do you know....
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Clementines (and their much-confused
brethren, tangerines) are guilt-free,
after-holiday treats. They are a
tangy-sweet seedless fruit grown around
the Mediterranean, primarily in North
Africa, Spain and southern France.
Nutrition info:
35 calories, 0 g fat, 1 mg sodium, 9 g
carbs, 1 g protein,
1 g fiber, 60% RDA vitamin C
How to pick them:
Clementines should be slightly hard but
have some flexibility in their skin,
heavy for their size, and not have any
deep grooves. They should be bright
orange in size. The skin should feel
smooth and thin.
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Chef Sam's Recipe of the Month :
Clementine Pudding Cake
Here's a great dessert straight from
Chef Sam's kitchen that
you can easily prepare in your own kitchen!
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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1
cup sugar
8 eggs, separated
12 tbs plus, 4tsp flour
pinch of salt
2 2/3 cups buttermilk
1/2 cup Clementine juice
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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 flour and salt.
4) Combine buttermilk, Clementine juice and egg
yolks in mix with whisk. Add flour, mix.
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
about another 10 to 15 minutes.
( Makes 8-12 6oz. ranekins) |
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Till Next Month.... |
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