Need some help
with your
Father's Day Dinner?
Do you have a "favorite dish" that we create
that will compliment your Father's Day Dinner? Or maybe you just don't
want to cook! We would
be happy to help prepare a special dinner for you from
our
catering menu!
There's Still
Time to Order!
Wine Shop Wednesday!
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
any event
you are planning!
We also do
pick-up and
delivery
trays!
Call us at 203.268.8486
for more information
Chef
Sam Recommends...
75
Wine Company Sauvignon Blanc Napa Valley This
Napa Valley Sauvignon Blanc represents
the diversity of both the Sauvignon
Blanc varietal and the region. It
exhibits beautiful, bright aromas of
grass, citrus, and pineapple and
showcases rich and creamy hints of
melon, pear, and grapefruit. It has a
clean and lively finish with lingering
mineral and citrus notes.
The wine was hand-crafted and fermented
in stainless steel tanks to preserve its
true varietal characteristics and
acidity. It was aged on lees for three
months to provide a pleasing, rich mouth
feel and texture.
Country: UNITED
STATES
Region: CALIFORNIA
Sub-Region: NAPA COUNTY
Grape Varietal: SAUVIGNON BLANC
Type: Still wine
Do you know...
....Asparagus is one of the
most nutritionally
well-balanced vegetables in
existence. It leads nearly all
produce items in the wide
array of nutrients it
supplies in significant
amounts for a healthy diet.
Asparagus is the leading
supplier among vegetables of
folic acid. A 5.3 ounce
serving provides 60% of the
recommended daily allowance
for folacin which is
necessary for blood cell
formation, growth, and
prevention of liver disease.
Folacin has been shown to
play a significant role in
the prevention of neural
tube defects, such as spina
bifida, that cause paralysis
and death in 2,500 babies
each year.
Its wealth of nutrients,
fiber and very low sodium
and calorie content make
asparagus a nutritionally
wise choice for today's
health-conscious consumer. Asparagus is:
»
Low in calories, only 20 per
5.3 oz. serving, less than 4
calories per spear.
»
Contains no fat or
cholesterol.
»
Very low in sodium.
»
A good source of potassium
»
A source of fiber (3 grams
per 5.3 oz. serving)
»
An excellent source of
folacin
»
A significant source of
thiamin
»
A significant source of
vitamin B6
»
One of the richest sources
of rutin, a compound which
strengthens capillary walls.
»
Contains glutathione (GSH)
Chef
Sam's Recipe for June:
Grilled Prosciutto Wrapped Asparagus With Crab
Aioli
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:
12 lg Asparagus Spears
1/4 lb Prosciutto sliced paper thin
2 tbs Olive Oil
Salt & Pepper to taste
For Aioli: 1 Egg Yolk
1/4 tbs Garlic
1/4 cup Olive Oil
1/4 cup Vegetable Oil
1 tbs Lemon Juice
6 Saffron Threads dissolved in 1 tbs
Grand Marnier
1/2 lb Jumbo Lump Crab
2 tbs Basil (Julienne)
Procedure for Asparagus: Blanch asparagus in salted,
boiling water. Drain and plunge in ice bath to
stop cooking. Wrap each asparagus with 1 slice
of prosciutto. Dress with olive oil, salt
and pepper, set aside.
Procedure for Aioli: Put egg and garlic in
blender. With machine running, add 2 oils in a
thin stream. When the mixture has thickened, add
lemon juice, the saffron and Grand Marnier,
incorporate until smooth. Transfer to a bowl,
season with salt and pepper. Fold in half of the
crab meat (1/4 lb) and basil. Set aside.
Place asparagus on hot grill, roll once or
twice, 3-5 minutes until prosciutto is crispy.
Plate: Place asparagus on plate. Top
with crab meat aioli. Place remaining crab meat
on top of aioli and garnish with basil and lemon
zest. Serve.
For Take Out
and Delivery at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939
254-3772
June Winner
$50 Dining Certificate
Joan Marr
Congratulations!
Rate
us for a chance
to win next month! See Past Newsletters
and other Great Recipes
here!
existence. 
Chef
Sam's Recipe for June: