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| German Wine Dinner Tonight! Ciao from your local goodie, Panzanella! Monday, September 10, 7 - 9:30 pm We will pair six family estate wines from Germany's foremost wine regions with fabulous dishes from Panzanella Restaurant's kitchen. We will showcase mostly dry, single vineyard, hand-crafted wines. Join us as we examine the variety of styles and possibilities German wines have to offer, including some organically produced wines. We will explore late harvest, dry Riesling, earthy Silvaner and floral Gewürztraminer from the German regions of Franken, Nahe, Rheinhessen and the Pfalz. These wines are some of the most versatile and expressive in the world. Don't miss out! The cost of this event is $45 per person; space is limited. You have until 3 pm today to purchase a ticket. Call 929-0010 ext 0. |
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| September Farm Dinner: Chapel Hill Creamery! | |||
 Tuesday September 18, 5:30 - 9:00 pmCelebrate the abundance of delicious local food! Enjoy a special menu with exciting dishes created with the fantastically luscious cheeses of Chapel Hill Creamery. Since the very beginning six years ago, big and small decisions at Chapel Hill Creamery have been driven by an underlying philosophy of raising "cows that are healthy and happy, and improving the quality of the land". These Jersey cows spend their time on pasture. An intensive rotational grazing system ensures that the herd feeds on different seasonal grasses, providing different nutritional benefits. Chapel Hill Creamery produces ten different cheeses, and sometimes a bit of pork. The herd currently numbers around 35, with 15 being milked while the other cows take their turn to rest up or to have babies. And, there are always adorable and happy calves on this lovely Hillsborough farm. Join us for this delicious evening, and be sure to visit Chapel Hill Creamery's stand at the local farmers' markets. Reservations accepted for parties of 6 or more. Patio dining available. |
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The Mirror of the Noonday SunNew Paintings by Eduardo Lapetina through October 1, 2007 Dr. Eduardo Lapetina began his career as a visual artist in 2002, after Multiple Sclerosis forced him to leave a very successful career in cardiovascular research. Taking classes at the ArtsCenter, but mostly teaching himself, Lapetina developed a passion for abstract art that led to many exhibits and well deserved recognition. Dr. Lapetina was born in Argentina of Italian immigrant parents. He traveled extensively and collected art throughout the world during his 35 years of scientific research. By 1976, through a fellowship in London, he moved to Chapel Hill to do research in thrombosis and arteriosclerosis. As the MS worsened, retirement was the only option, but passion for paint, texture and color filled his increasingly active life as an artist. His canvases exude energy and inner turmoil, yet a certain gentleness betrays his optimistic nature. His work is available for viewing during regular restaurant hours. |
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| Learn more about Eduardo Lapetina here. | |||
| Next Month | |||
The Randomness of VisionPaintings by Cat Moleski October 2 - December 3, 2007 |
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| Learn more about Cat Moleski here. | |||
| Recipe | |||
 Panzanella Apple Rosemary CroustadeFor the croustade: 1-1/3 cups all-purpose flour 1/4 teaspoon salt 4 tablespoons margarine or butter 4 to 5 tablespoons ice water Combine flour and salt in small bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap; refrigerate 30 minutes. Preheat oven to 400°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Transfer pastry to nonstick jellyroll pan or pan lined with parchment. For the filling: 4 tablespoons of butter 1 teaspoon finely chopped fresh rosemary 1 tablespoon sugar 3-4 slightly sweet apples (Jonagolds, Braeburn, etc.) cored, peeled and sliced Melt butter in very large saucepan. Add rosemary and sauté a few minutes until soft. Add sugar and stir to combine. Add apples to pan and stir to coat with butter mixture. Let cook a few minutes, stirring frequently. Remove from heat and turn into storage container. Assembly: Place filling into center of round. Fold dough edges up to partially cover filling, allowing dough to pleat. There should be a circle of uncovered filling when you are done. Brush dough with egg wash (one egg white beaten) and sprinkle croustade with sugar. Bake at 400° for 5 minutes; turn down to 350° and bake 8 min more or until crust is golden. |
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