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When |
Time |
What's Happening... |
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Fri. Feb. 6 |
9:00
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Music by
DJ Dave |
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Fri. Feb. 13 |
9:00
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Music by Bobby Wheeler |
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Fri. Feb. 20 |
9:00
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Music by DJ Dave |
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Fri. Feb. 27 |
9:00
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Music by
Jay and PJ from Remember September! |
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Check back for schedule changes and additions! |
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Winner of the
$50 Dining Certificate!
Karly Horne
Congratulations!
We have pictures!!
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Chef Sam Recommends... |
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Speri
Recioto di Valpolicella
"La Roggia"
"This extraordinary dessert wine has
intense and clean flavors of blackberry,
black cherry and plum. An Italian
approach to a traditional Port Wine." |
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 \ |
 Our
Winter Wine Dinner was a huge success! See
pictures
here
We look
forward to seeing you at our next dinner in the
Spring! |
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See Past Newsletters
Here
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Chef Sam's Recipe of the Month:
Pistachio Shortbread Biscotti
with Cocoa Panna Cotta and Strawberries
Pistachio shortbread biscotti are topped with
Cocoa Panna Cotta.
Strawberry sorbet and wild fresh strawberries
complete this dessert.
(serves 10)
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
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Pistachio Shortbread Biscuits
1/2 cup unsalted butter
6 tablespoons powdered sugar
1 ounce pistachio paste
5 tablespoons ground almonds
1/2 teaspoon salt
2 teaspoons baking powder
1 cup plus 2 tablespoons all purpose
flour
2 egg yolks
Panna Cotta (Italian Crème Brulee)
9 ounces heavy cream
1/4 cup cocoa powder
6 egg yolks
1/4 cup granulated sugar |
Strawberry Syrup
2 cups water
1/4 cup granulated sugar
1 ounce pectin
1 cup strawberries, diced
Garnish
Fresh strawberries, sliced
Wild strawberries
Strawberry Sorbet
Fresh mint sprigs
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To Prepare Pistachio Shortbread
Biscottis: In a medium
mixing bowl, using your hands to mix,
work powdered sugar into butter; add
pistachio paste and ground almonds. Work
in salt, baking
powder, and flour; add the egg yolks.
Dough should be stiff and pliable; add
more flour if
needed. On a lightly floured work
surface, using a rolling pin, roll dough
out to approx. 1/2
inch thickness; cut into 4 inch discs.
Place discs onto a parchment-lined
baking sheet and bake
in a preheated 350 degree F oven for 12
to 15 minutes. Cool and reserve.
To Prepare Panna Cotta: In a
medium saucepan over medium high heat,
bring cream to a boil;
remove from heat and add cocoa. Cover saucepan and set aside for
5 minutes.
When ready, strain cream through a fine
mesh sieve to remove lemon verbena
leaves. Return
cream to the saucepan; over medium high
heat, bring to a boil. Remove saucepan
from heat. In a
small mixing bowl, whisk egg yolks with
sugar. Temper a small amount of cream
into egg yolk
mixture; mix egg yolk mixture with cream
in saucepan. Whisk for 2 to 3 minutes.
Pour panna cotta
mixture into 3 inch ring molds
that have been covered with foil at the
base; place on a
baking sheet. Bake at 200 degrees F for
25-30 minutes.
To Prepare Strawberry Syrup: In a
medium saucepan over medium high heat,
bring water to a
boil. Whisk sugar into boiling water
until dissolved. Add diced strawberries
and pectin; mix
until well blended. Strain this mixture
through a fine mesh sieve. Reserve.
Presentation: In the center of
each serving plate, place a pistachio
shortbread biscotti; unmold a
panna cotta ring on top. Layer panna
cotta with a ring of strawberry slices
at outer edge. Place
wild strawberries around the base of
panna cotta. Place a spoonful of
strawberry sorbet to the
side. Sauce plates with
strawberry syrup; add fresh mint. Serve
at once. |
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Till next month... |
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