Autumn Feasts!: Panzanella's Enewsletter

Ciao from your local goodie, Panzanella!

Autumn Feasts

This month, the lovely Arugula Salad, with Celebrity Dairy goat cheese, roasted beets, spiced pecans and golden raisin vinaigrette returns.

If you like the famous, flavorful sauce known as Salsa Puttanesca, you'll love our special "Puttanesca Pizza" - the same fabulous crust as always, topped with tomato, olives, capers, anchovies, garlic and fontina cheese.

Our special vegan entree is Roasted Carolina Squash, stuffed with basmati rice, ruby sweet potatoes and dandelion greens.

Events

RSVVP

Gallery

Recipe

November Wine Dinner: The Wines of Burgundy!

Monday, November 12, 7 - 9:30 pm Join us Monday, November 12 for a tasting tour of France's premier wine producing region, Burgundy. Burgundy produces some of the most prestigious Pinot Noir and Chardonnay in the world. These are wines with centuries of history and a sense of place, or "terroir." If you're looking for subtlety and grace in your wines, treat yourself to an evening of wonderful wines from one of the most fascinating and complex regions in the world and perfectly matched dishes from Panzanella's kitchen. Mike Tiano, of the Haw River Wine Man will be our guide. The cost of this event is $45 per person. Space is limited, so reserve early. Please pay in advance, and pick up your tickets at either Panzanella or the customer service desk at Weaver Street Market in Carrboro. Our next Wine Dinner on Monday, December 10, features Sparkling Wines. We will celebrate the variety of styles and superb food pairings that sparkling wines offer, for holiday gatherings or any time. Tickets are already on sale.

RSVVP

Tuesday, November 13 Lunch & Dinner Triangle Restaurants will donate 10% of their proceeds that day to help fight hunger in our community. Weaver Street Market has been a participant in RSVVP since its inception eighteen years ago when restaurants, newspapers, TV, and radio came together to help the emergency food providers of North Carolina. RSVVP is a play on the acronym RSVP, where the VV stands for 10 (V is 5 in the Roman numeral system). Restaurants donate 10% of their gross proceeds and the media donate advertising time to get the word out. As Weaver Street Market has expanded over the years, so has our commitment to RSVVP. Weaver Street Market in Southern Village and Panzanella are also contributors to RSVVP. Our contribution goes directly to the Inter-Faith Council for Social Service. The Inter-Faith Council for Social Service is an amazing organization that started way back in the sixties before there were many government organizations helping people who needed food, shelter, and social services. Their list of services includes the Community Kitchen that serves around 80,000 meals a year, the Community House and HomeStart that provide beds and social service counseling for the homeless, Health Clinics, Hispanic Outreach, and more. Please join Weaver Street Market and Panzanella in supporting such a great local organization by eating out on Tuesday, November 13!
Learn more about RSVVP here.

Gallery

"The Randomness of Vision" New and Old Work by Cat Moleski Exhibit: October 2 - December 2, 2007 Public Reception: Monday, October 8, 5:30 - 7:30 pm Panzanella is pleased to present a show of oil paintings by Cat Moleski. The pieces selected for this exhibit represent three distinct bodies of work, created over a 7-year period. ARTIST STATEMENT: This collection of paintings represents the varied path my artistic interest has taken over the last few years. Images, dreams, new and old photos all catch my imagination and inspire me to translate them into oil paintings. Each painting draws out new and old techniques as I mix or layer the colors. I like the randomness of my vision, as I never quite know where I will go next. For a few years now I have been working with Venetian Turpentine as an additive, glaze, and extender of my oil colors. I love the richness and depth this material brings to the work, but it is also difficult to handle and takes a long time to dry, creating unexpected drips and blends of colors, or shiny enamel pools of paint. Our next exhibit: "The Conversation" New Paintings by Steven Silverleaf December 4, 2007 - February 4, 2008
Learn more about Cat Moleski here.

Recipe

Mayan Bread Pudding This recipe is from Panzanella's Fair Trade Dessert menu featured at the restaurant in October. Ingredients 1 lb WSM Croissants cubed 20 oz Organic Valley Cream 20 oz Organic Valley Milk 3/4 Wholesome Brand Natural sugar 1/2 cup Wholesome Brand Natural brown sugar 1 Tbl Frontier Vanilla Extract 8 Organic Valley eggs 4 Tbl spice mix 12 oz Equal Exchange Bittersweet Chocolate 10 tsp Wholesome Brand Natural Sugar Divide cubed croissants between ten 7 oz custard cups or one 9x9 pan. Mix together the cream, milk, 3/4 cup white sugar, vanilla, eggs, and spice mix. Divide the mixture evenly between the custard cups allowing the mix to soak into the croissants. Divide chocolate between cups. Bake in water bath for 40 minutes. Uncover and sprinkle tops with natural sugar. Finish baking for five to ten minutes more until brown. Spice mix 4 oz cinnamon 2 oz cayenne pepper 3 tsp nutmeg 1 1/2 tsp ground cloves 1/4 cup sugar Note: Baking custard in a water bath will keep the edges of the custard from drying out. Place your custard cups or pan of custard in a roasting pan and fill with water up to 1/2" below the lip of your cups or pans. You may want to heat the water before placing the cups in it. Remove the custard cups or pan from the water immediately when they are done baking and leave the water in the oven to cool before removing it.