December Fun! Ciao from your Local Goodie, Panzanella! Come on in and let Jack Frost nip at someone else's nose for a little while. We're serving lovely cold weather comfort food, there are a few new lunch items, and we've got new wines on the list for you to try. Try one of our special holiday cocktails to get you all warm and merry. Give a gift in excellent taste - a Panzanella Gift Card! These handy little green treasures are available in any amount, and can be used at Panzanella or either Weaver Street Market location. And, they can be linked to the School Scrip Program, so that 5% of the card purchases will go to support your favorite local school. Holiday Hours: Panzanella will 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. We wish you a very happy holiday season!

Events Gallery

At the Bar Recipe

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New Year's Eve Dinner

Our 2006 New Year's Eve Dinner will have 2 seatings, at 6pm and 8pm. The evening includes a very special 3 course dinner and a complimentary glass of Champagne. The cost is $38 per person, plus tax and gratuity. Reservations will be accepted for any size party. Menu: Appetizers Black Eye Pea and Pancetta Soup with Escarole and Parmesan Roasted Garlic Bread Soup with Marsala Romaine Lettuce with Caesar Dressing, Red Onion and Tapenade Crostini Salad of Arugula, Pears, Taleggio Cheese, Pine Nuts and a Roasted Shallot Vinaigrette Oyster Pan Stew with Sherry and Crusty Bread Entrées Pork Shank "Osso Bucco" with Saffron Fregola Pasta and Garlicky Italian Greens Winter Vegetable Lasagnetta with Home Made Ricotta and Slow Cooked Tomato Pan Roasted Wild Salmon w/Truffled Smashed Red Potatoes & Red Wine Butter Sauce Thyme Scented Chicken with Creamy Polenta and Chanterelle Mushrooms Pan Seared Filet Mignon with Morel Mushrooms, Roasted Fingerling Potatoes and Sauce Bernaise Desserts Pumpkin Spice Cake with Nutmeg Drizzle Italian Trifle with Barolo Marinated Cherries and Mascarpone Chocolate and Pecan Caramel Tart with Espresso Crema

Events: January Wine Dinner!

Wines of the Rhone Valley Monday, January 15, 7:00 - 9:30 pm France's Rhône Valley has two very distinct sub regions, the Northern and the Southern Rhône. The northern region produces the most prestigious and most complex Syrah and Viognier in the world, from the towns of Condrieu, Cornas and Côte Rôtie. Head south and you'll find spicy, peppery reds from Gigondas and Vacqeyras, and aromatic, elegant whites and reds from Châteauneuf-du-Pape. The term Côtes-du-Rhône can be used for wines produced in the entire Rhône region. Each of the smaller towns and designations has very distinct styles and terroir, so each wine has its own personality. Join us in tasting some of the wines of this diverse region, paired with fabulous food 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.

Gallery

Current Exhibit: "Living Culture" Oil Paintings by David Sovero Through January 8, 2007 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. Next Exhibit: "New Works" by Jenifer Padilla January 9 - March 12, 2007

View more of David's work here.

Holiday Spirits:

Candy Cane Martini - Stoli Vanil, Peppermint Schnapps, Grenadine, Cream. Shaken and served straight up. Panzanella Eggnog - Rum, Kahlua, and Maple View Eggnog, topped with Whipped Cream. Christmas Coffee - Amaretto, Brandy, and Creme de Cacao in a mug of coffee, topped with Whipped Cream and a Cherry. Hot Buttered Rum - Dark Rum and Spices, in a mug of hot water, with a pat of butter and a twist. Cool Yule - Absolut Vodka, Chambord, Cranberry Juice and a Cherry.

Recipe: Italian Wedding Soup

Ingredients: It may not be the peak of the wedding season, but this Italian Wedding Soup is a great one-dish meal for any occasion, and so very comforting on a winter's night. Meatballs: 1 small onion, grated 1/3 cup chopped fresh Italian parsley 1 large egg 1 teaspoon minced garlic 1 teaspoon salt 1 slice fresh white bread, crust trimmed, bread torn into small pieces 1/2 cup grated Parmesan 16 oz. ground chicken Freshly ground black pepper Soup: 16 cups homemade chicken stock or low-sodium chicken broth 1 pound of escarole 2 large eggs 2 tablespoon freshly grated Parmesan, plus extra for garnish Salt and freshly ground black pepper To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese and ground chicken. Using 1 tablespoonful for each, shape the meat mixture into small meatballs. Place on a baking sheet. To make the soup: Bring the stock to a boil in a large pot over medium-high heat. Add the meatballs and escarole, simmer until the meatballs are cooked through and the greens are tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Finish soup with Parmesan cheese if desired.

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