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| Panzanella and Slow Food invite you to the 4th Annual Heritage Turkey Dinner Thursday, November 2 5:30 - 9:00 pm This is our annual event featuring heritage breed "Bourbon Red" Turkeys grown by Alex and Betsy Hitt. 10% of restaurant sales from this event will benefit the American Livestock Breeds Conservancy. The Red Bourbon Turkeys have their origins in Bourbon County, Kentucky, from around the 1900's. They are a beautiful red turkey that produces a very rich taste, with slightly darker color meat. Dark meat lovers will delight in their flavor. They are free-roaming, fed an all-natural diet and, of course, are antibiotic and hormone free. What is the ALBC? The American Livestock Breed Conservancy was formed in the seventies in response to the dwindling number of heritage animals available for breeding. They educate people about the need to retain a diverse genetic bank for the future. Without a diverse gene pool, it is possible that a disease could strike the one or two lines in existence and completely wipe them out, leaving no alternatives to replace them. More |
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| Heritage Turkey Dinner continued | |||
This is true not only for turkeys, but for cattle, sheep and poultry as well. The ALBC therefore encourages farmers and individuals to keep small flocks of heritage breeds, but the best method of ensuring a large healthy pool is having a market for the animals. Inventive farmers began marketing their specialty meats and poultry to restaurants and foodies everywhere jumped on the bandwagon.
What is Slow Food USA? Slow Food U.S.A. is a non-profit educational organization dedicated to supporting and celebrating the food traditions of North America. From the spice of Cajun cooking to the purity of the organic movement; from animal breeds and heirloom varieties of fruits and vegetables to handcrafted wine and beer, farmhouse cheeses and other artisanal products; these foods are a part of our cultural identity. They reflect generations of commitment to the land and devotion to the processes that yield the greatest achievements in taste. These foods, and the communities that produce and depend on them, are constantly at risk of succumbing to the effects of the fast life, which manifests itself through the industrialization and standardization of our food supply and degradation of our farmland. By reviving the pleasures of the table, and using our taste buds as our guides, Slow Food U.S.A. believes that our food heritage can be saved. Slow Food U.S.A. believes that pleasure and quality in everyday life can be achieved by slowing down, respecting the convivial traditions of the table and celebrating the diversity of the earth's bounty. Our goal is to put the carriers of this heritage on center stage and educate our membership on the importance of these principles. We hope you will join us. |
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| Events: Mark your calendars! | |||
 Pinot Noir from around the WorldWine Dinner: Monday, November 6 7:00 - 9:30 pm Sparking Wine & Champagne Dinner Monday, December 11 7:00 - 9:30 pm Tickets for both events will be available soon! |
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| Gallery |
 New Art October 23: Living Culture Oil paintings by David Sovero October 23 - December 24, 2006 David Sovero was born in 1971 in Lima, Peru. He graduated from the the Peruvian National Arts College where he attended from 1990 - 1996. During his career as an artist in Peru, Sovero participated in many solo and in group exhibitions, and won numerous honors and awards. Since his arrival to the United States in December 2001, his work has been shown in Chapel Hill, Carrboro, and other areas of North Carolina. David's Incan ancestral roots were saturated with Andean stylized figures. His everyday existence and relationships are intimately tied to his work. Shadowy semi-abstract specters emerge from the darkness of the canvas. His surreal compositions and simplistic geometric forms are based in lines, texture and dimension, giving freedom to his talent and creativity. |
| View more of David's work here. |
| On the Menu: |
 More Locally Grown Prawns!Joe Thompson from northern Orange County, NC, has a few more prawns that he'll harvest this week! Prawns are similar to shrimp, however the taste is sweet, comparable to lobster, prawns are grown in fresh water, and are low in fat. Joe, a former long-time tobacco farmer, is transitioning into aquaculture with this first batch of freshwater prawns that he will be harvesting this Thursday. WSM and Panzanella will be featuring these local beauties this weekend only as supplies are limited. Buy them fresh for $10.99/lb (10-14 count, head-on) at Weaver Street Market or as a special at Panzanella this weekend. Ask your waitstaff for the specials. Sunday Brunch Sunday Brunch is the perfect time to enjoy our outdoor patio Brunch is served on Sunday from 10:30am - 2:00pm Remember we're open for lunch on Mondays, 11:30-2 pm. New at the Bar for Fall! Let one of these cocktails sail you away from your daily grind! Espresso Martini - espresso shot, vodka, white creme de cacao, kahlua, shaken and served straight up Key Lime Martini - stoli vanill, midori, pineapple juice, sweet and sour mix, a splash of half & half, shaken, and served straight up Chocolate Banana Martini - vodka, banana liquer, and white creme de cacao, shaken and served straight up Pome-tonic - pomegranate vodka topped with tonic, served over ice, and garnished with lime Absolute Symphony - absolut citron, strawberry liquer, sour mix, a splash of tonic and grenadine, served over ice |
| Recipe: Panzanella's Butternut Squash Ravioli |
 Ingredients: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 cooked 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). |