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| November Brings Changes Ciao from your Local Goodie, Panzanella! As winter closes in and the Holidays are bearing down on us, remember to take time to relax and renew with your local goody, Panzanella. Need a quick dinner idea? Take home one of our artisanal pizzas. Plan ahead for that office lunch; call us for reservations! We've got new art to delight you and a new chef, who'll be cooking up new menu items along with some very special events to get you in the holiday mood: Sparking Wine & Champagne Dinner Monday, December 11 7:00 - 9:30 pm Join us Monday, December 11, and explore the amazing world of sparkling wines. What is sparkling wine? Well according to the Oxford companion to wine it is "a wine which bubbles when poured into a glass". To so many people it seems like so much more than just that simple explanation. Sparkling wine, and more specifically, Champagne, has always been associated with a certain class or elegance and almost always associated with the occasion of celebration. More |
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| Sparkling Wine Dinner continued | |||
The mystery of Sparkling wine carries on with the amazing amount of different styles it can come in. Just the tiniest hint of effervescence can change a simple white wine into something fun and exciting to drink. Sparkling wine can vary as much as still wine; it can be white, pink, and even red. It can be made in a sweet style like Italy's Moscato d'Asti, or bone dry like most French Champagnes. Other aspects of sparkling wines can vary immensely, like the alcoholic levels and the character and strength of the bubbles themselves. Join us for this exciting dinner and enjoy a vast array of sparkling wines and see just how well these wines match with elegant, delicious dishes prepared by Panzanella Chef, Chris Capron.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. |
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| Events: Mark your calendars! | |||
 RSVVP Day
Tuesday, November 14, 2006Panzanella is proud to participate in the 18th annual RSVVP (Restaurants Sharing V/5 + V/5 Percent) Day. All proceeds from this popular annual fundraiser benefit the Food Bank of North Carolina, the Inter-Faith Council for Social Service, and The Urban Ministries of Durham Community Kitchen. Don't miss the 1st Annual Carrboro Film Festival Sunday, Nov. 19, 2 - 7 pm, at the Century Center And please join us before for Brunch, or after for Dinner. Holiday Hours! Panzanella will be closed all day on Thursday, November 23 for the Thanksgiving Holiday. We will also be closed all day December 24th and 25th. We will reopen for dinner at 5:30 PM on December 26th. We'll also be closed all day on January 1st. |
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| Gallery |
 New Art: "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. Artist Reception: Monday, Nov 13, 5:30 - 7:30 pm Take advantage of a perfect opportunity to wander around and enjoy the artwork while the restaurant is closed. Meet David Sovero, and get to know other local art lovers. The reception is free and open to the public. Our bar will be open, and free light hors d'oeuvres will be served. As a very special treat, the reception will feature a live performance of traditional music of the Andes. |
| View more of David's work here. |
| On the Menu: |
 New Talent at Panzanella! Panzanella's new executive chef, Chris Capron, brings a wealth of knowledge, experience and energy to our restaurant. This Johnson & Wales graduate got his start nearby, working with Bill Smith at Crook's Corner. Chris says that it was that experience nine years ago that motivated him to go to culinary school. Before moving back to our neighborhood, Chris worked as the Sous Chef with Chef Cindy Hudson, at Ortanique in Coral Gables, FL.Panzanella's menus will certainly be influenced by Chris's Italian heritage and his philosophy. While he has the experience to appreciate exotic ingredients, Chris believes in cooking seasonally, and using what is local, as fresh as you can get it. He is enthusiastic about the quality of local food, and the integrity and expertise of the people who produce it. We are very pleased to welcome Chris, and look forward to the flavors that his creativity will bring to Panzanella. |
| Recipe: Panzanella's Salmon and Asparagus Risotto |
 Ingredients:Salmon 4-6 Filet of salmon (approximately 6 to 7 ounces a piece). Cook these any way you like: poached, grilled, baked, pan-seared, etc. Risotto: 1 qt of stock (vegetable or chicken), well seasoned 1 small onion (diced) 3 tbsp of butter 1 cup Arborio Rice 1/2 cup white wine 1/2 pound asparagus (cut small) Fresh Thyme and Parsley Parmesan cheese (preferably Reggiano) to taste (approx.1/4 cup) Warm your stock in a separate pot until hot and have ready. In a medium pot, sauté the onion over medium heat with 1/2 of the butter until translucent and then add the rice. Cook the rice until lightly toasted and then add the wine to pick up any flavor bits that have stuck to the pot. To cook the risotto properly, add only enough of the hot stock to just cover the rice and stir constantly until the liquid is absorbed over medium heat. Repeat this process until the stock is gone. Halfway through the cooking, add the asparagus and herbs. Finish by adding the butter and cheese. Lemon-Fennel Emulsion: 3 Shallots 1 Fennel bulb 1 clove of garlic 1 cup Stock Juice from 2 lemons Salt and pepper to taste 1/4 cup Olive Oil Rough cut the shallots, fennel and garlic and sauté until soft. Add the stock, lemon juice, parsley, salt and pepper and simmer for about 10 minutes. Put your mix in blender and puree, adding the olive oil slowly to emulsify. Strain and set aside. To assemble: Place a portion of risotto on each plate, add the filet of salmon on top and drizzle with the lemon-fennel emulsion. Serves 4-6 Enjoy! |
| Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). |