Get Your Costumes Ready!
Halloween Party!
Friday, October 30th
@ 9:00
with music by
"DJ
Dave"
"Double
Shot" of Entertainment!
Fri.,
Oct. 16th
Bobby Wheeler Band
from 7-10
DJ Dave - Music and
Karaoke from 10-2
What else
is happening?.....
Fri. Oct 2
9:00
"Get down" with our House DJ for dancing
and Karaoke
Fri.
Oct. 9
9:00
Turn
it up with DJ Dave on the turn table....
Karaoke....the place to be...
Fri. Oct. 16
Double Shot of Entertainment! Bobby
Wheeler Band 7 -10
DJ Dave 10-2
Fri. Oct.
23
9:00
DJ Dave playing all your favorite
hits!
Fri. Oct. 30
9:00
Halloween
Costume Party! Music by DJ Dave
Winner of the
$50 Dining Certificate!
Susan Littlefield
Congratulations!
We have pictures!!
Check back next month for
pictures
from our
Halloween party!
Chef Sam Recommends...
2004
Silvio Jermann "Red Angel on the
Moonlight" Pinot Noir
This
wine is a vivid red colour. Quite a
striking cherry fruit nose with a
herbaceous edge; leafy and intense.
Quite a lean palate, but with good
acidity.
Jermann. King of Italian whites. Who
would argue that Silvio Jermann does not
make a handful of the most intense,
spectacular white wines in all of Italy,
perhaps all of Europe. But what's this?
A red wine from the King of White? Pinot
noir is the grape, and though it is a
red wine, obviously, it shares much in
common with its paler brethren. Acidity
as at the fore, and the purity of fruit
is almost alarming. Bitter cherry and
pomegranate play along with tobacco and
earth on your palate. If you love
domestic Pinot's from the Santa Rita
Hills, you might want to steer clear of
this one. But if precise and extremely
food-friendly pinot is what you're
after, Jermann's will impress.
Don't waste your
time or money putting oil in boiling
water. Oil and water don't mix!
Make sure that
you use enough water to boil pasta.
(3-4 quarts)
Do not salt water
until boiling or it will stick to
the bottom of the pan.
Cooking fresh
pasta (Aldente) - boil 3 minutes or
until pasta floats.
Freezing fresh
pasta -
Lay pasta on sheet pan and lightly
flour all sides. Store in zip lock
bags in freezer up to 2 weeks.
Chef Sam's Recipe of the Month:
Pumpkin
Ravioli
with Sage Brown Butter Sauce
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!
Dough:
Procedure for ravioli:
Use
well method or KitchenAid mixer to mix
ingredients to make dough. Roll into ball (firm) and
let sit at room temperature for 1 hour. Mix
filling ingredients in a bowl
and set aside until dough is
set.
After 1 hour, roll out dough
thin or use a KitchenAid pasta
maker on the #7 setting, or
second to the last thin setting.
To make ravioli using a pasta board: Lay
pasta strip on board. Place 1
tsp filling for each ravioli,
cover with another paste strip,
roll it and cut up raviolis.
To make ravioli by hand: Lay out pasta strip
and put a tsp of filling every 4
inches. Lay another sheet over
the top, wash edges with egg
wash, remove air from around
filling and cut into squares.See tips for cooking pasta
above
Procedure for sauce:
Heat butter over medium heat
until brown. Add chopped sage leaves.
Remove from heat and toss in
cooked ravioli in same pan. Top
with grated parmesan cheese,
plate and serve.
1
cup all purpose flour
1
cup semolina
2
lg eggs
pinch of salt
1/2 tsp oil
Filling:
1
canned pumpkin - 20oz.
1/8 cup grated cheese
1/4 cup heavy cream
pinch of salt
VERY small pinch of freshly
grated nutmeg
Sage Brown Butter Sauce:
1/2 sick butter
2
sage leaves chopped
For Take Out
and Delivery at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939
254-3772
Visit us at
Carl Anthony Catering
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.
