Saturday, November 14, 2009
Monday, November 09, 2009
Chef for the Day Dinner November 19th
Ron Culbertson
Thursday, November 19
Open reservations – 5:30 p.m. to 9:00 p.m.
Our November Chef-for-the-Day dinner is Ron Culbertson. Chef Crouse and Ron have chosen a four course menu that reflects the season, the land and the sea. We hope you will join us and enjoy this special meal.
About Ron Culbertson:
With Italian and Polish heritage, this Baltimore native grew up helping his mother and grandmother stir the pots on the stove. "Cooking is just in my soul," claims Ron. Despite his mathematics background, his cooking is less about measurement and more about experimenting with flavors and ingredients. Ron retired in June after thirty-seven years as teacher and administrator at the Gilman School. For the last twenty-five years, he was the Middle School Head there: "Working with young adolescents inspired me and kept me young. It was a dream come true having a hand in helping to shape these young men." Since retiring, Ron has spent time working on the house, helping to care for his 15-month old grandson, training to be a high school football official, and cooking for family and friends. "Chef-for-the-Day will be another fantasy come true."
1st Course
Bruschetta Trio
Mushroom and Liver Pate
Roasted Peppers and Marjoram
Cannellini Bean and Rosemary
2nd Course
Pasta Duetto
Butternut Squash Ravioli
&
Asparagus and Tomato Fazzoletti
3rd Course
Terra e Mar
(Land and Sea)
Stuffed Pork Loin with Goat Cheese
&
Oyster Rockefeller with Crabmeat
with lemon and rosemary roasted potatoes
4th Course
Brie and Apple Butter Torte
with apple cinnamon gelato
Cost per person
$45
(excludes beverages, tax and gratuity)
Tuesday, October 27, 2009
Opera Night - Sunday November 22nd
Sunday, November 22nd, 2009
5:30pm.
You will applaud when you hear the lively and vivacious voices filling the room with operatic favorites. Your taste buds will applaud as well as they are privy to Executive Chef Bill Crouse's 6 course menu featuring the foods of the fall season.
A evening filled with live Opera performances
featuring:
Ms. Kathleen Dougherty, Soprano
Ms. Diane Abel, Soprano
Mr. Paul McIlvaine, Tenor
Mr. Tom Hetrick, Piano
Menu
Roasted Pear and Brie Salad
with a chestnut honey vinaigrette
Cream of Celery Root Soup
with caviar crouton
Pumpkin Risotto
with duck sausage
Cranberry Sorbetto
Salt Baked Cod
with braised lentils and mushrooms
Apple Strudel with Vanilla Gelato
Only $58 per person
(Excludes Liquor, Beverages, tax, & gratuity).
FOR RESERVATIONS & INFORMATION - PLEASE CALL (410) 625-0534
or email Monika at: pawlak_monika@hotmail.com
no other promotions or discounts are applicable to this event
Monday, October 26, 2009
Bodega y Cavas de Weinert Wine Dinner
Wine Dinner
Monday, November 9th ~ 7:00 p.m.
$58 per person*
Founded in 1975, Bodega y Cavas de Weinert is located in Lujan de Cuyo, Argentina´s craddle for top quality wines. The original building of 1890 of Spanish colonial architecture, reminiscent of an old winery owned by the family Otero until 1920, catches the eye by its beauty, inviting those who pass by to know what it guards in its inside.
Don Bernardo C. Weinert, founder and owner, could be defined as an entrepreneur. Born in a small german colony in Southern Brazil, he built his name around international transport in South America. Fascinated by the world of wine, he decided to found his own winery in Argentina with one unconditional philosophy: producing high quality wines.
MENU
1st Course
Caramelized Pear and Gorgonzola Cheese
with a dill Champagne vinaigrette
2008 Bodega Weinert Carrascal White
2nd Course
Braised Pork Cheek Ravioli
with roasted pork jus, brandied apples
2005 Bodega Weinert Carrascal Red
3rd Course
Braised Bison Osso Bucco Milanese
with saffron risotto, lemon/parsley gremolada
2003 Bodega Weinert Merlot
4th Course
Chocolate Soufflé
port ice cream, dried apricot compote
2002 Bodega Weinert Caves Gran Vino
*$58 per person excludes tax and gratuity - no other promotions or discounts apply
Saturday, October 17, 2009
Holiday Cooking Class - Sunday, November 8th
Holiday Cooking
1 p.m. to 4 p.m.
Executive Chef Bill Crouse wants you to be prepared for your holiday gatherings as he takes you through the fine points of holiday dishes, even turkey. The class has optional hands-on opportunities to get in there and learn. After working in the kitchen, students will enjoy sitting down to taste the dishes prepared and have wine.
Class size is limited so make your reservations NOW!
Class cost is $65.00 per person ~ Reservations call Monika at 410 625 0534
Friday, October 16, 2009
Holiday gifting comes early - Tony Sciuto Live
6:30 p.m. to 9:30 p.m. ~ open reservations: 410 625 0534
Come early and enjoy happy hour at our bar from 5:30 to 7:00 p.m. with discounted drinks, lite bites and $10 pastas. Enjoy dishes from our fall dinner menu or choose our special $28 three course pre-fix dinner selections.
Saturday, October 03, 2009
Bucatini and Cauliflower Recipe
We are coming into cauliflower season and this is a great Sicilian vegetarian dish that all can enjoy.
¼ cup of raisins or currants
1 large head cauliflower broken down into bite-sized florets
1 pound bucatini*
¼ cup extra virgin olive oil
1 large onion, coarsely chopped
1 to 2 anchovy fillets
2 cloves garlic, crushed
3 tablespoons lightly toasted pine nuts
1/3 cup finely chopped Italian flat-leaf parsley
Freshly ground black pepper and sea salt
Directions
1. Soak the raisins in warm water for 15 minutes to hydrate
2. Bring a very large pot of well salted water to a rolling boil-it should taste like the sea but not the dead sea. Boil the cauliflower florets for 5 to 6 minutes and remove with a slotted spoon. Return the water to a boil and cook the bucatini until al dente (approximately 10 minutes). Drain and reserve a scant ½ cup of the pasta water.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. The skillet should be able to accommodate the full pound of pasta when finished. Add onion and sauté until just beginning to brown, approximate 5 to 6 minutes. Add the anchovy fillets and break them up and then add the garlic. Saute for about a minute more.
4. Drain the raisins and stir raisins, cauliflower and pine nuts into sautéed onion and garlic mixture. Add the ½ cup of pasta cooking water and cook for 10 minutes to thicken. Gently stir parsley into cauliflower and season to taste with salt and pepper.
5. Transfer drained pasta into a warmed serving bowl and dress with cauliflower sauce. Serve at once.
*Bucatini is a long pasta with a hole in the center. It can be found at Trader Joes and other specialty groceries
Bosses Day - Three Course Pre-Fix Luncheon
Three Course Pre-Fix Luncheon
11:30 to 2 p.m.
Thursday, October 15th and Friday, October 16th
$18.00
We want to offer a quality and delicious Italian lunch for Bosses Day, in fact, we are offering it one day earlier so more of you can impress your boss. Chef Bill is working on the menu and we will have it posted as soon as it is done.
