Savor Springtime at Panzanella! By Peter McCloskey, Chef Spring is always an exciting time of year for everyone. New growth, warm weather, sunshine, etc.... Panzanella loves spring because all of our local favorite farms start their season. Eco Farm with arugula, spicy greens, and broccoli rabe. Perry-Winkle Farm with spring onions and leeks. Peregrine Farm and Maple Spring Gardens also following suit with all kinds of fresh produce - juicy, firm eggplant, heirloom tomatoes, eventually peppers, peppers and more peppers. I am very fond of beans, I really am, and potatoes....well who doesn't love a potato, but after six months I'm craving some local vegetables. I love this time of year personally because my relationship with all the farmers picks up after a dormant winter. It's like reconnecting with an old friend. Some will have all their old standbys, some will have new things; Norma Burns from Bluebird Farm, who I refer to as my designer farmer, surprises me every year with something that is not even supposed to grow here. Now is the planning time for our summer season; farm dinners, "totally local dinners" and great fresh specials. New menus for all meals reflecting earth's great bounty will practically write themselves as meat, fish and produce arrive at our back door and scream out "I want to be soup", "I want to be in pasta" and "make me ice-cream." More

Events Gallery

On the Menu Recipe

---

Savor Springtime at Panzanella continued

This month, we bring Spring Salad Madness to our lunch menu. Quick, healthy, delicious salads, made with super-fresh ingredients from our local farmers, including Eco Farms and Chapel Hill Creamery. While everything will not be in season right away, the our new salad menu is designed to incorporate all the fresh produce as it becomes available. Savor springtime at Panzanella starting this week!

Events

Wine Dinners April 10 and May 15 April's Wine Dinner celebrating a Traditional Greek Easter has already sold out. Burgundy Wine Dinner May 15, 7-9 pm Our Wine Dinner for May explores the fascinating and complex region of Burgundy. Our guide for this luxurious adventure will be Mike Tiano of The Haw River Wine Man, distributor of the Neal Rosenthal wine portfolio. Rosenthal has been importing wines from France and Italy since 1980 and has put together an impressive collection of growers who focus on producing limited quantities of the finest quality wines. If you're looking for subtlety and grace in your wines, join us on Monday the 15th of May, 7-9 PM, for an evening filled with wonderful wines and abundant, marvelous food prepared by Panzanella Chef, Peter McCloskey. The cost of this event is $35 per person; space is limited, so reserve early. Please pay in advance and pick up a ticket for this tasting at either Panzanella or the customer service desk at Weaver Street Market in Carrboro.

Gallery

Beaufort and Beyond Paintings by Jenifer Crowell April 17-June 18 Reception: Monday, May 1, 5:30-7:30. The reception is free and open to the public. As time goes on, Jenifer finds herself drawn to explore the feelings of people and places with paint. She uses her imagination and insights to express her appreciation of a variety of people, the wonders of nature, and the passage of time. She wants to capture the essence of that moment in time, and allow the viewer to feel and imagine as well. She is largely influenced by scenes in her neighborhood which has a large African American community and is always spellbound by the loving spirit of her neighbors who take the time to sit down, share stories and look out for each other. Some of her paintings evolved from a day's trip to Guangdong, where the people live simply and are not entrenched with possessions. Finally, she is in love with the old cherry tree in her neighborhood and it seems to find a way into many of her paintings. Jenifer is a self-taught artist who lived in Carrboro for 10 years and now resides in Beaufort, NC. Most of her life she has focused on performing in theatre and is also known as "SkyBlue", a silent clown, and has performed for Duke Children's Hospital, UNC Hospital, as well as many other events. She has also performed as a "moving statue" and has acted in Murder Mysteries, films, and television. Ray Tolan's exhibit, "Images: Past and Present", will be up through the 16th of April.

On the Menu: New Lunch Menu Includes...

Spring Salad Madness Menu: Caesar Salad with Focaccia Croutons $5.95 ...Add shrimp add $2.00 ...Add skirt steak add $2.00 Chicken Salad made with Ashley Farms chicken, watercress and shaved fennel dressed with orange vinaigrette $7.50 Caponata Salad with grilled local eggplant, slow roasted tomato, olives & Caramelized onions served with bruschetta and Chapel Hill Creamery's fresh mozzarella $7.50 Shrimp and Crab Salad with spring asparagus and crostini tapenade $8.50 Panzanella Salad - fresh tomato, cucumber, onions and basil with WSM Focaccia bread & fresh herbs $6.95 Eco Farms Arugula Salad with Peperonata, Black Eyed Peas & Celebrity Dairy Goat Cheese $7.00 Our New Sunday Brunch Menu is a big hit. We left favorites like Eggs Benedict and Eggs Florentine on as well as French toast, and have added Pancakes wiht Stewed Apples and Sugary Pecans and Crepes. The Lamb Sandwich with Roast Peppers and Celebrity Dairy Walnut-goat Cheese is more popular than we imagined. We are also featuring the Pastry Department's Irish Oat Scone served with Apple Butter and Kahill Porter Cheese. We're open for Brunch a half an hour earlier! Brunch from 10:30 AM - 2:00 PM. (On Easter Sunday, we will serve Brunch until 2:30 PM.) Holiday Dinner Specials Good Friday April 14: Pan Roasted Wild Striped Bass with Eggplant Stew Sauteed Turbot (similar to sole or flounder) in Savory Tomatoe Sauce served over spring Spinach & Fried Potato Crescents Easter Sunday April 16: Grilled Lamb Chops in Mind Sauce with Braised Spring Legumes and Roasted Potatoes Zarzuala de Pescado (Catalan Seafood Stew)

Recipe

Panzanella's Mushroom Salad This can be made ahead of time, as the flavor will only increase with a longer marinating period. In a small saucepan heat to a simmer the red wine, red wine vinegar, sugar and bay leaf until sugar is dissolved. Thinly slice the red onion into rings and add to mixture. Cook for about 8 to 10 minutes and then remove from liquid into a bowl. In a hot sauté pan, cook the mushrooms with the rosemary until they are tender and juicy.. Add them to the onions. Coat the whole mixture with olive oil, the juice from the orange, the balsamic vinegar and season with salt and pepper. Refrigerate until ready. Ingredients: 1/2 cup red wine 1/2 cup red wine vinegar 1/3-cup sugar Bay Leaf One small red onion 1 pint of Shiitake Mushrooms (de-stemmed) 1 Tbsp of Chopped Rosemary 2 TBSP Olive Oil - Extra Virgin One Orange 2 TBSP Balsamic Vinegar Salt and Pepper to taste

Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch).