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Extra!
Extra!
May is "Celebration Month" at Carl
Anthony's! |
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Winner of the
$50 Dining Certificate!
Jon Landers
Congratulations!
We have pictures!! |
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Chef Sam Recommends... |
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 A
Great Spring Wine!
Montes Sauvignon Blanc
Chef Sam Says...
A clear, crispy and fruity wine with
light yellow-green color, bright and
transparent. Selected grapes picked to
show the best varietal aromas and fruit.
Extremely attractive tropical fruits and
grassy due to the cool Casablanca
climate. A fresh, crispy light, happy
wine to the palate!
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Mother's Day Celebration!
For your
convenience, we will have open seating Sunday,
May 11 from 12:00 noon to 9:00PM featuring many
of your favorite Carl Anthony dishes as well as
a few of Chef Sam's favorite dishes from his
menus.
Call 203.268.8486 for reservations |
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What's
Happening at CA's in May? |
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When |
What Time |
Who's Playing? |
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Fri. May 2 |
8:00 PM |
DJ Dave will be
rocking the house tonight! |
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Fri. May 9 |
8:00 PM |
DJ Dave will be
playing everyone's favorite dance music! |
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May 11 |
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Happy Mother's
Day! For reservations call 268-8486 |
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Fri. May 16 |
8:00 PM |
Joe Cristino -
Alternative /
Acoustic / Rock See Joe on
MySpace |
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Fri. May 23 |
8:00 PM |
DJ Dave - We just
can't get enough! |
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Fri.
May 30 |
8:00 PM |
Fake ID
DJ & Karaoke. Celebrating Joanna's
"Graduation" and
George's "Going Away" party. |
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Sat.
May 31 |
8:00 PM |
Ray
Giantelli |
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Booked for June! |
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Sun.
June 1 |
6:30
PM |
The
DAgostino Band - Singin' & Swingin'
Dinner Show |
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Fri.
June 13 |
8:00 PM |
Remember
September
- One of Connecticut's favorite
bands! |
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See Past Newsletters
Here
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Cooking
Tips of the Month
Believe
it or not...
Steaks should be at room
temperature before grilling. Do not cook
if the meat is frozen or chilled. Once
the steak is cooked, it is important to
let it sit for a few minutes before
slicing.
Here's
why...
During the
cooking process, the meat proteins
constrict and essentially squeeze out
their juices. Letting meat sit and rest
after cooking partially reverses this
process. If you let your steak rest for
5 minutes on a separate plate, the
liquid should redistribute throughout
the meat. The meat ends up retaining
more flavor and will be juicier. Cover
it with some tin foil to keep it warm.
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Chef Sam's Recipe of the Month:
Pappardelle Rustica
Serves 4
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 Lb.
dry pappardelle |
In 3
quarts salted water and 1T butter, boil
pasta until al dente. In a large 10"pan, saute´garlic and oil until light brown.
Add chicken, potatoes and tomatoes. Add
cooked pasta and cook for another 2
minutes. Toss in basil, parsley, arugula
and roasted garlic. Add some pasta water
to make sauce.
To serve, place in a
large pasta bowl and drizzle with extra
virgin olive oil.
1 grilled chicken
breast, sliced |
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1T
garlic, thinly sliced |
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2 plum
tomatoes, seeded, skinned and roasted
with thyme |
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1c
baby arugula, chopped |
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1
large yukon gold potato, diced and
roasted |
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2T oil |
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1T
basil, chopped |
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1
garlic bulb, roasted |
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Till Next Month.... |
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