Ciao from your Local Goodie, Panzanella! We are still taking reservations for Easter Sunday, April 8th, and for Mothers' Day/Graduation Day on May 13th, for both Brunch and Dinner. Reservations are accepted for parties of 6 or more. Brunch hours will be served until 3 on both holidays. Look for our Brunch special on Easter Sunday—Farm Egg Scramble—featuring local produce from the likes of Perry-Winkle Farm and eggs from the Latta Egg Ranch. Our Easter Sunday Dinner Special will be Lamb and Mint Ravioli. Thanks for the feedback! Our thanks to all of our friends who responded to our request for your feedback, and filled out the forms we distributed recently. The information gathered was very thoughtful, as well as illuminating. The review process prompted us to make some changes, and more are being considered. More

Events

Gallery Recipe

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Thanks for your feedback! continued

We heard from some of you that you had preferred the French Toast before we switched the bread from French to Challah, so we went back to the previous recipe. Several people requested more vegetarian and vegan options, and that is something that we are working on. (It will be a simpler matter now, with all of the fresh, local produce coming in.) You can also expect to see more specials during the weekends, and special items featured for the week. Many of you wrote that you loved our Pork Loin Marsala with Figs and Garlic Polenta, and our Scallops with White Beans and Escarole. The Sausage and Margherita Pizzas, the Gnocchi Sautéed in Brown Butter, and the Arugula and Weaver Street Salads were also very successful. We were delighted to read the many rave reviews on just about everything, and grateful for the thought that went into telling us about what did not please you. Several people also complimented us on our service, which is always so good to hear. The forms were also used in a drawing to award a $20 Gift Card, good at Panzanella or Weaver Street Market. The feedback forms are no longer being distributed, but we always welcome your suggestions and comments about what we do at Panzanella. You can e-mail us at panzanella@weaverstreetmarket.coop or call 919.929.6626.

Events: Wine Dinners!

The Wines of the Loire Valley Monday, April 23 7:00-9:30 pm The Loire is the wine region that flanks France's most famous river and produces wines known for their delicate, subtle style such as sweet wines from Vouvray, delicious and elegant reds from Chinon and Champigny, and the numerous refined whites and sparkling wines from places like Touraine and Saumur. The names alone conjure up images of rolling hills, views of the spectacular Loire River, and Renaissance era castles, spires and villages. The grapes grown in this region are Melon de Bourgogne, Sauvignon Blanc, Chenin Blanc, Cabernet Franc, Pinot Noir, and a few other, more obscure varieties. These wines are incredibly good food wines, with their ample acidity and expressive fruit flavors. Join us for this tasting tour and find out what this vast wine producing area has to offer. A delicious meal from Panzanella's kitchen will be served, specially prepared to complement these wonderful wines. The Wines of Spain Monday, May 21 7:00-9:30 pm Join us for a wine tasting of Spain's wonderful wine regions. Spain has the most land under vine in the world and yet is only third in production. Its arid climate and often drought conditions are the cause of extremely low average yields. From the cool Atlantic region of Galicia to the warmer mediterranean climate in the south, Spain's wine producing areas are extremely diverse offering deep rich, alcoholic reds to light minerally whites to its famous fortified wine, sherry. Spain has much to offer wine lovers and novices alike. So, join us Monday, May 21 for a tasting tour of this interesting wine-producing country. Wine Dinner tickets cost $40 per person. Please purchase tickets in advance at Panzanella or the Customer Service Desk at Weaver Street Market in Carrboro.

Gallery

Current exhibit: Richard Kinnaird Acrylic Paintings and Other Works Through May 21st Richard Kinnaird was born in Buenos Aires, Argentina in 1931. He studied at the University of Michigan, Carleton College, and at the Art Institute of Chicago. After a two-year stint in the Air Force, and a corporate job in Texas, he went back to school to obtain an MFA in Painting and Graphics from the University of Illinois. Richard began his teaching career at Auburn University, Auburn, Alabama in 1960. In 1964 he joined the Art Department at the University of North Carolina at Chapel Hill, where he inspired students until he retired from teaching in 2004. Richard Kinnaird is represented in the permanent collections of Seattle Museum of Fine Art, University of North Carolina, Chapel Hill, University of North Carolina at Greensboro, Dillard Drawing Collection, North Carolina Museum of Art, Aldrich Museum, and many private collections. More of Richard Kinnaird's work: A special retrospective exhibit of Richard's artwork will be presented by The Preservation Society Chapel Hill, at the Horace Williams House from May 6-27, 2007. A public reception for that show will be held on Sunday, May 6, from 1-3 pm. For more information, please call 919- 942-7818.

Recipe

Braised Beef with Horseradish from Panzanella Chef, Chris Capron Ingredients: 1/4 cup olive oil 1 (3-pound) boneless beef chuck roast, or brisket of equal weight 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups chopped yellow onions 1 cup chopped carrots 1 cup chopped celery 1 tablespoon minced garlic 1 1/2 bottles red wine, Italian of course! 2 to 4 cups beef stock, water is ok, chicken stock is better 2 sprigs rosemary 2 bay leaves In a large Dutch oven, heat the oil over medium-high heat. Sprinkle beef with salt and pepper. Add the onions, carrots, and celery and cook until caramelized, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beef to the pan and add the wine, 2 cups of the stock, rosemary, and bay leaves. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the meat is tender, 2 1/2 to 3 hours, occasionally turning the meat and skimming any foam that forms on the surface. Add the remaining 2 cups of stock, as needed, to keep the meat covered with liquid. When the meat is fork tender, remove it and allow to cool, just enough to be handled. Strain the liquid, discard the solids and return the sauce to a pot to reduce over med heat. Skim any fat or impurities off the top. Shred or chop the meat to the desired size. When the sauce looks the consistency of thin gravy, add the meat back to the pot. Check the seasoning, add salt and pepper if you wish. Reduce 2 cups of heavy cream with 1 Tablespoon of prepared horseradish. Let the cream reduce by half. Be careful, as the cream will have a tendency to boil over. Let it come to a boil quickly, then turn down and let it reduce. Keep an eye on it so it doesn't overflow. Cook some egg noodle or your favorite pasta as per the package directions. You could, of course, make your own if you are so inclined. At the restaurant, we like to take some of the sauce, add it to a sauté pan, toss in the pasta and allow it to cook for that final minute or thirty seconds in the sauce. Plate it in a pasta bowl, and drizzle a little cream over the top.