Celebrate North Carolina at Panzanella! Panzanella grows its community roots ever deeper in August by celebrating the local goodness of North Carolina with a variety of events that showcase beer, wine, farmers, and products from our great state. We hope you'll join us at all of our local events! Farm Dinner Tomorrow! Thursday, July 27, 5:30-9:00pm Featuring Peregrine Farm Panzanella celebrates the abundance of delicious local food with our series of Farm Dinners. In addition to our full dinner menu, exciting dishes created with ingredients from the featured farm will be served. The second in our 2006 series spotlights Peregrine Farm, owned by Alex and Betsy Hitt. Peregrine Farm began 23 years ago as a pick-your-own berry farm, but quickly evolved into a vegetable farm when Betsy began farming full time in 1983. In 1987 Betsy turned to flower production with "about 100 feet of zinnias and about 25 globe amaranth." Alex joined the farm full time in 1990 after running a painting business for 7 years. "It became apparent that we needed a division of labor," says Betsy. She began to focus on cut flower production as Alex took over most of the vegetable production. More

Events Gallery

On the Menu Recipe

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Peregrine Farm Dinner continued

Peregrine Farm's booth at the Carrboro Farmers' Market is always a feast for the senses - colorful, fragrant, and beautifully displayed. Their brilliant and flavorful heirloom tomatoes and peppers will provide much of the inspiration for the July 27th menu. Betsy's spectacular flowers will adorn our dining room. Farm Dinner Tomorrow! Thursday, July 27, 5:30-9:00pm Our next Farm Dinner is on Thursday, August 17, 2006, 5:30pm - 9:00pm and features Eco Farm. The last Farm Dinner of the season will be on September 14, 2006, and will feature Chapel Hill Creamery.

Events

North Carolina Microbrew Dinner Monday, August 7 7:00pm - 9:30pm Panzanella welcomes representatives from local breweries to present their beers and share their brewing philosophies with us. Enjoy wonderful food specially prepared to be savored with these tasty, frothy, North Carolina brews. The cost of this event is $40 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. North Carolina Wine Dinner Monday, August 14 7:00pm - 9:30pm Peg Conway, our Wine Coordinator will present North Carolina wines from select wineries. Peg regularly disappears for days on end to visit North Carolina wineries. Her visits include meeting with winemakers and winery owners, checking out vineyards and, of course, tasting wines. What she found was a state with a thriving wine industry, great people and beautiful vineyards. She's excited to share her experiences with you, through a tasting tour of some of the best wines our state has to offer. From terrific Italian varietals to classic French style wines to intriguing new world blends. Think all fruit wine is sticky sweet? Think again. We'll (hopefully) change the way you think of North Carolina wines. We are truly proud of what tasty viniferous delights our great state has to offer. So join us for a tasty tour of our state's wines and enjoy plenty of delicious food from Panzanella's kitchen. The cost of this event is $40 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. The Last Totally Local Dinner Of the 2006 Season Wednesday evening, August 30, 2006, 5:30pm - 9:00pm These dinners feature dishes created from ingredients produced within a 250-mile radius of Carrboro. Reservations are recommended for parties of 6 or more.

Gallery

Currently up through August 20: Jacques Menache A Retrospective: 1972 - present Acrylic Paintings and Multi-media Artworks Panzanella's next art exhibit will be: Guy Wilkins Contemporary Expressionist Paintings August 21 through October 22 Guy Wilkins studied art in Norfolk, Virginia, while working as a journalist in the 1960s, and has painted for some 45 years since. His subjects, expressed in vibrating strokes of color, range from real life to imaginary situations, and are often inhabited by quirky, whimsical figures. Guy exhibits regularly in North Carolina and Virginia, and also in New York City at the Amsterdam Whitney Gallery in Chelsea. You can see some of his work by clicking here.

On the Menu:

Local Lunch Goodness! Fried Green Tomatoes with corn relish and Celebrity Dairy goat cheese Caprese Salad with local tomatoes, fresh basil, and Chapel Hill Creamery mozzeralla Eco Farm Arugula Salad with roasted beets, spicy pecans, & Celebrity Dairy goat cheese East Coast Blue Crab Cakes with local vegetable slaw and smoked pepper aioli Cheese Ravioli filled with Maple Spring Gardens' eggplant, and walnuts and cheeses, served with a sweet tomato concassé Local Fruit Cobbler made from local berries and other fruit, served with Maple View Ice Cream New Dinner Menu Offerings: Mahi Mahi "Catalan" Style: white wine, saffron, tomatoes, peppers and potatoes Seared Scallops in tomato-cilantro broth on chili polenta cakes served with lightly stewed okra Penne Rigata with pesto, mushrooms and zucchini Yukon Potato Gnocchi sautéed in brown butter and lemon, served with artichokes and asparagus Sunday Brunch Sunday Brunch is the perfect time to enjoy our outdoor patio Brunch is served on Sunday from 10:30am - 2:00pm

Recipe: Alex Hitt's Green Chili Stew

Traditional dish in New Mexico served at any meal even breakfast! Buy your peppers from Alex Hitt at the Carrboro Farmers' Market and beginning in late August, he'll even be able to roast them for you in his amazing pepper roaster. 10-20 New Mexican chiles (Anaheims), roasted, peeled, stems and seeds removed, chopped 2 lb. lean pork or chicken breast cut into cubes (I have used pinto beans and no meat) 2 tablespoons vegetable oil 2 large onions, chopped 2 cloves garlic, chopped 2 tomatoes, chopped (optional) 4 cups beef or chicken broth depending on meat In a large pot or Crockpot brown the meat in the oil, add the onion and garlic and sauté until soft. Place all the rest of the ingredients in the pot and simmer until the meat is very tender (longer for pork, less time for chicken).

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