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| Ciao from Panzanella! The days are getting longer, the birds are singing, and our local farmers are busy preparing for the growing season. At Panzanella, we're taking the transition into spring slowly, continuing to enjoy delicious and comforting winter food, while fresh, local seafood and increasing availability of other local foods inspires new selections on our lunch, brunch and dinner menus. |
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| Events |
On the Menu | |||||||||||
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| Events | |||
German Beer DinnerMonday, March 27, 7pm - 9pm If one were to envision the quintessential beer drinking experience, one might invoke the following images: grandiose beer fountains amidst a rustic German hillside, overlooking the Rhine river, with countrymen laughing and singing jovially next to their steins overrunning with beer. Sadly, I doubt most of us will get to experience such ambiance in beer euphoria, but we can create our own. That said, we invite all that would like to celebrate and learn in the spirit of camaraderie about beer, its preservation and tradition, to join us at the German beer dinner! Strict control over ingredients and dedication to tradition in brewing has led to a variety of beer styles in Germany's different regions that have been perfected over the centuries. Hamburg and northern Germany are known for their dry Pilsners; Berlin specializes in Berlin Weisse (a white beer with a shot of syrup); Dortmund and the Ruhr Valley are famous for their Lagers; Cologne for its light and refreshing Koelsch beers; neighboring Dusseldorf for its stronger and darker ales; while Bavaria's Helle Lagers (light lagers) and Weizen (wheat) beers are also known all over the world. These are just a few of the delicious beer styles Germany as to offer. Purchase your tickets now, and join us in feasting, fun, and savoring the nuances of German beer. Tickets may be purchased in advance for $35 per person at our Carrboro Customer Service Desk or at Panzanella. Seating is limited so reserve early. |
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| Next Wine Dinner | |||
 Traditional Greek Easter WIne DinnerAPRIL 10, 2006 Join Us Monday, April 10 at Panzanella for a tasting tour of Greek wines. Just in time for Greek Easter, we have chosen wines that are both celebratory and traditional. Wine has been an important part of Greek culture for over 4000 years as the numerous archeological discoveries throughout Greece have revealed. The ancient Greeks knew well the nutritional value of wine as it became an inseparable part of their daily regimen. Greek Easter, the country's most important religious festival, arrives accompanied by the smells of spring, the rebirth of nature and the flower-carpeted ground. Join us on a historic and flavorful tour of Greece and the Easter Spirit. Many of the traditions that bond the generations together occur during the Easter feast. Easter is the most sacred and celebrated of all of the Greek holidays. We welcome Isabelle Sofras Edwards of CHL International to guide us through this enjoyable, and tasty eveneing. Plenty of delicious dishes will be prepared by Panzanella chef, Peter McCloskey. Don't miss this exciting evening, space is limited, so get your tickets early..... Upcoming Events Our wine and beer dinners have become so popular that tickets are selling well in advance. Mark your calendars FOR the upcoming date. May 15 - Burgundy Wine Dinner! |
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| Gallery |
 Images Past and Present: Assemblages by Ray TolanFebruary 13 through April 16 Reception Monday, March 20, 5:30 - 7:30 pm Don't look now, but the broken sewing machine spindles you placed in a recycling box on the sidewalk last year have reincarnated in one of Ray Tolan's found art and metal sculpture assemblages on display here in the U.S. or in some European country. This self-described "sidewalk archeologist" enjoys the collecting as much as the construction and the finished work. His whimsical pieces, combining the most unlikely of materials and textures, elicit respect for their quality but also a chuckle for the artist's audacity. Stop by during this exhibit and enjoy Ray's fascinating work. And, don't miss the artist's reception on March 20. It's free and open to the public, and promises to be a fun event. |
| On the Menu |
 Look forward to these new dishes on our Late Winter Dinner Menu.New appetizer: Fresh NC Oysters on the half shell with a Leek Buerre Noisette New entrees: BBQ Skirt Steak with Winter Squash Gratin & Broccoli Rapine Fettuccini with Winter Squashes, Pine Nuts & Grana Padana Rabbit Cassoulet - a classic presentation of Rabbit, Sausage and White Beans New Wine List: We're adding fresh new wines to our list. Look for more wines by the glass and more Organic wines. Sunday Brunch: Enjoy new Brunch offerings beginning Sunday, March 12. We'll have plenty of new Breakfast choices including Pancakes with Sugared Pecans, Apples and Cinnamon. If Lunch is your mood, look for Crepes filled with Mushrooms, Sweetened Tomatoes and Asparagus or our sandwich of Grilled Lamb Loin with Roasted Peppers & Walnuts and Goat Cheese Spread. |
| Recipe |
 PANZANELLA'S BUTTERNUT SQUASH RAVIOLI Feel free to use any recipe for fresh pasta dough, but make sure the dough is soft enough to work and will seal up easily. As an easy but more delicate substitute, try using wonton wrappers. Just follow the directions on the package for dumplings, and cook as you would the ravioli. Ravioli Filling: 2 Whole Butternut Squash, halved & roasted, cut side down. Scoop out the flesh, puree by pushing through a sieve, then squeeze tightly in a towel to remove most of the excess water. The squash puree should be pretty dry when you finish. 1 cup Ricotta cheese Approx. 2 Tbsp Fresh thyme Salt and Pepper Brown Butter Sauce: 4 Tbsp of Butter 1 minced Shallot 2 cloves Garlic (sliced thin) 1 tsp fresh sage, chopped pinch of nutmeg 1/4 Lemon Parmesan Cheese (as much as you like) Spinach (1 cup picked) Make the filling: Mix together the squash puree, ricotta, thyme and seasoning; taste for flavor and season with salt and pepper. Cut pasta in 4x4 squares and fill with a rounded teaspoon of filling. Fold over the pasta dough, leaving enough room around the edge to seal. [A spray bottle of water is helpful here to lightly spray the edge and help seal.] Crimp with a fork. Brown the butter: You will need a medium hot pan. Once the pan is hot, add the butter. It should sizzle immediately, slightly. When the butter is light brown (toasty), add shallots and garlic. Let cook for about 30 seconds, and then add the lemon juice. The acid of the lemon juice will arrest the browning (if the butter begins to turn too brown, you can add the lemon juice earlier.) Add sage, nutmeg and season. At this point you're ready to add the pasta. *A note on timing: You will need 5 to 6 cups of lightly salted boiling water for the ravioli. With all ingredients at hand, the brown butter sauce only takes two minutes to prepare. Throw your ravioli into the boiling water as you begin the sauce. When the ravioli float, they are essentially ready and can be put right into the butter. Last, add the spinach and parmesan cheese and toss briefly. Makes about 20 Ravioli. |
| Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). |