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Carl Anthony News
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Keeping you "In the Loop" for
February 2010
What's Happening
This Month...
Friday,
Feb.5
Friday,
Feb.12
Birthday
Bash
for
DJ Dave!
9pm to
2am
DJ Dave
Music
and
Karaoke
DJ Dave
plays
all your
favorite
dance
music
from 9pm
to 2am
Friday,
Feb.19
Friday,
Feb.26
Bobby
Wheeler
7pm-10pm
DJ Dave
10pm-2am
Jay
Schod
7pm-10pm
DJ Dave
10pm-2am
"Bogel
Wine
Dinner"
March
date
to
be
announced
soon!
Happy Valentine's Day, Sunday February 14th
We are accepting reservations
for parties of 2!
Enjoy dinner from our
regular
menu!
Join us with your sweetheart
this
Valentine's Day for an
unforgettable dinner.
Reservations 203.268.8486
Come join us on
Wednesday nights
when a special
list of
exclusive wines
will be offered
at wine shop
prices!
Each hand
picked, top end
wine will be
available
for your tasting
as well!
For more
information -
203-268-8486
for your Wedding,
Graduation, Communion,
Confirmation, Bar/Bat
Mitzvah, picnic ,
barbeque or
event
you are planning!
We also do
pick-up and
delivery
trays.
Call us at 203.268.8486
for more information.
February winner of the
$50 Dining Certificate!
Shannon
Sarver
Congratulations!
Missed last month's newsletter? See Past Newsletters
Here
Did You Know...
The earliest
record of
chocolate was
over fifteen
hundred years
ago in the
Central American
rain forests,
where the
tropical mix of
high rain fall
combined with
high year round
temperatures and
humidity provide
the ideal
climate for
cultivation of
the plant from
which chocolate
is derived, the
Cacao Tree.
Chef Sam's
Recipe for February:
Perfect Chocolate Truffles
Makes 100
Truffles
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!
Ingredients
24 oz. bitter sweet chocolate, finely
chopped
8 oz. milk chocolate, finely chopped
1 1/3 cups heavy cream
1 vanilla bean, scraped
10 tbls. melted butter, room temp.
2 cups cocoa powder for rolling
Procedure
Line a 13 x 9 baking sheet with plastic
wrap and set aside. Take a bowl
and set on top a pot of boiling water
(do not let bowl touch water)
and melt 8 oz. bitter sweet chocolate
and all of milk chocolate. Heat
to 180 degrees on candy thermometer.
Place cream and vanilla bean in sauce
pan over medium heat. Heat
until boiling and remove from heat,
cooling to 120 degrees on candy
thermometer. Discard vanilla bean.
Blend together chocolate mix and cream
mix until completely blended.
Add butter and mix with hand blender
until well combined.
Spread mixture evenly onto prepared baking sheet
and cover with
plastic making sure that the wrap is touching
chocolate mixture to avoid a top layer of skin.
Refrigerate for at least 4 hours.
After chilling, line another baking sheet with
parchment paper. Remove top layer of plastic
wrap from chocolate and flip onto parchment
paper. Remove remaining layer of plastic wrap.
Cut
hardened chocolate into 1 inch squares. Roll
each square in your hands into a ball and
refrigerate chocolate balls for 1-2 hours.
Melt remaining bittersweet chocolate as you did
earlier, set
on top a pot of boiling water (do not let bowl
touch water)
Place cocoa powder in a shallow dish.
Take chilled chocolate ball, coat in hot
chocolate and roll in cocoa to coat. Put coated
chocolates in air tight container and
refrigerate.
For Take Out
and Delivery at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939
254-3772
Chef Sam Recommends...
Earthquake Lodi
Zinfandel 2004 is
primarily Zinfandel sourced from mostly
Michael and David Phillips' family
vineyards on the west side of Lodi. Much
of the fruit is old vine. Earthquake is
Phillips' reserve quality label.
Color: Deep dark candy apple red.
Aromas: Smoky, sweet spicy raspberry,
blackcurrant, espresso, and sweet
tobacco. The mouthfeel is medium bodied,
somewhat sweet and port-like on the
tongue, while also warm, spicy,
approaching hot and peppery. Dried red
fruit, fresh raspberry and cassis
flavors linger in the tart warm finish.
Food Pairing: Chocolate dipped cranberry
almond biscotti, or by itself as an
after dinner cordial. Late harvest Zin
lovers rejoice.
