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Friday,
March 13th will be a HUGE
 night
at CA's !
Back again to rock the house....
The Sell Out's!!
(music starts at 10:00) |
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When |
Time |
What's Happening... |
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Fri.
March 6 |
9:00
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Music by DJ Dave |
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Fri.
March 13 |
10:00 |
Music by
The Sell Out's! See their
MySpace page! |
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Fri.
March 20 |
9:00
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Music by DJ Dave |
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Fri.
March 27 |
8:00 |
Music by
the Peace Brothers Duo |
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Check back for schedule changes and additions! |
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Winner of the
$50 Dining Certificate!
Mary Kravec
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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Did You Know
These Italian Food Facts.......
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◊
The term Neapolitan Ice Cream originated
in the U.S. in the late 19th century,
and is presumably a reference to the 3
layered ice cream cakes of Tortoni, a
Neapolitan.
◊ In the 13th century, the Pope set
quality standards for pasta.
◊ Tripolini or "little bows" were named
to honor the Italian conquest of Tripoli
in Libya.
◊ There are more than 600 pasta shapes
produced worldwide
◊ In Italian, fettucine means ribbons;
stelline means little stars; and capelli
d'angelo means angel's hair.
◊ Egg noodles contain egg; almost all
other dry pasta shapes do not. By
federal law, a noodle must contain 5.5
percent egg solids to be called a
noodle. So without egg, a noodle really
isn't a noodle.
◊ One cup cooked spaghetti provides
about 200 calories, 40 grams of
carbohydrates, less than one gram of
total fat, no cholesterol and only
one gram of sodium when cooked without
salt. |
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Chef Sam also Recommends...
This is one of my favorite cook books.
Identifying the essential elements of
great taste, the authors capture the
ineffable experience of eating good
food, and explain why certain taste
combinations work so well together. Kunz
(former four-star chef of New York's
Lespinasse restaurant) and Kaminsky (New
York Times food writer and author of The
Moon Pulled Up an Acre of Bass) team up
for a cookbook variation. Instead of
arranging food by course or primary
ingredient, they identify 14 basic
tastes (salty, sweet, floral herbal,
"funky," meaty, etc.) then groups them
into four categories: Tastes That Push,
Tastes That Pull, Tastes That Punctuate
and Taste Platforms. The resulting
recipes are, understandably,
high-concept chef food. Explaining how
they layer and balance tastes, the
authors conclude each recipe with Our
Taste Notes, which take an oenophile's
approach to flavor description.
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Chef Sam's Most Requested Recipe :
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 |
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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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1
grilled chicken breast, sliced |
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Procedure:
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. |
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Till Next Month.... |
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