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| Ciao from your local goodie, Panzanella! Local Goodness Our Thanksgiving Farm Dinner Monday, November 23, 5:30 - 9:00 pm - View the menu here! Panzanella gives thanks for our truly bountiful local harvest with a special pre-Thanksgiving community feast. Our Thanksgiving Farm Dinner menu is created from very nearly 100% NC ingredients, and guess what - we're not serving turkey! As the super-abundance of summer cools into autumn's brilliant colors and smaller harvests, it takes some serious planning to put together these cool weather Farm Dinners. Panzanella Chef Jim Nixon has been working with our amazing local farmers to combine their products into a creative and delicious menu that truly celebrates the season. >>> more |
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| Italian Holiday Farm Dinner | On the Menu | |||||||||||
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| Thanksgiving Farm Dinner con't | |||
 Here are the stars: From Eco Farm, crisp lettuce, rich chorizo sausage, pork shoulder, collard greens and sweet potatoes. The chicken for this dinner comes from Perry-winkle Farm, along with eggs and bright, beautiful greens and flowers. Carrots and leeks from Peregrine Farm add the savory sweetness of autumn. Chapel Hill Creamery's fabulous fresh mozzarella and quark cheeses bring abundant, satisfying creaminess to the table. And a few more luscious, local ingredients worth noting - butternut squash from Brinkley Farm, goat cheese from Holly Grove Farm, some more eggs from Latta Egg Ranch, and the unbelievably creamy ice cream of Homeland Creamery. The shrimp and mahi mahi for this feast - that's right - they're also from the NC coast. And who doesn't love pie? We'll be serving apple, pecan and sweet potato pie, all made by the Weaver Street Market Pastry Bakery. The apples, pecans and sweet potatoes that go into these magnificent pies are all from NC. The milk is from Maple View Farm, the eggs are all from Latta Egg Ranch. The flour, yep, organic and locally milled at Lindley Mills in Graham, NC. Our Local Thanksgiving Farm Dinner Menu! Starters: Sweet potatoes and butternut squash soup with quark crostini $6 Wedge lettuce with bacon, red onions and blue cheese dressing $8 Homemade chicken pot pie with flaky puff pastry $8 Shrimp fritters with remoulade sauce $9 Entrees: Chorizo crusted mahi mahi with chipotle sweet potato mash, in a plum and port sauce $20 Braised pork shoulder with collard greens, over creamy polenta $19 Sweet potato gratin and kale with a goat cheese sauce $18 Penne rigate with roasted butternut squash, sweet potato and sauteed chard in a homemade walnut pesto $16 Pizza: Farmstead pizza with kale, tomato sauce, fresh mozzarella and an oven fried egg $12 Ned's pizza: leeks, tomato sauce, shaved sweet potatoes and goat cheese $12 Dessert: Apple pie with vanilla ice cream $6 Pecan pie with whipped mascarpone cream $6 Sweet potato pie with whipped mascarpone cream$6 Pumpkin ice cream $4 |
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| Italian Holiday Farm Dinner | |||
 Monday, December 145:30 - 9:00 pm Save the date! On December 14th, celebrate the winter holidays with us, Italian style! Our Italian Holiday Farm Dinner will be a deliciously festive evening that you won't want to miss. |
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| On the Menu | |||
 New, on our Dinner Menu: Farmstead Polenta!Deliciously comforting, creamy white polenta with peppers, onions, tomatoes and Giacomo's chicken sausage, topped with parmesan. This fall dinner special is also available in a vegetarian version (without the sausage) that's just as satisfying. Try it with a glass of Moris Morellino di Scansano 2008—a perfectly luscious red (90% Sangiovese and 10% Merlot and Syrah) from Tuscany, or if you prefer white wine, talk your dining companions into sharing a bottle of Cordero Montezemolo Arneis. This beautiful white wine that pairs so well with seafood has a slightly creamy texture, making it a perfect match with our Farmstead Polenta. |
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 'a puddle of shadow, a blanket of light'Oil Paintings on canvas by Matthew Scott Myers Through December 6 Don't miss this extremely popular exhibit of beautiful landscapes Next Exhibit: 'Visceral Depths' new works by Jacques Menache December 7, 2009 - February 8, 2010 Artist Reception: Monday, December 7, 5:30 -7:30 pm Jacques Menache was born in Paris, France and came to Carrboro in 1969. He finished college at NC Central University in Durham, and graduated with a Master's in Fine Arts from UNC Chapel Hill in 1973. In 1974, after a year as an instructor at UNC, Jacques founded The ArtsCenter in downtown Carrboro and served as the Executive Director until 1988. A retrospective of Jacques' artwork was first shown at his restaurant, El Chilango, in 2000. A second retrospective was exhibited at Panzanella in 2006. The title of this show, 'Visceral Depths' comes from Jacques' long time interest in surgery, biology and electron photo-microscopy. This new work combines various materials and techniques such as acrylic, encaustic, collage, assemblage and drawing. Please join us on the evening of December 7th for an informal gathering of local art lovers. Enjoy the artwork while the dining room is closed, and meet a surprising local artist who continues to help make Carrboro the creative, communicative, cool place it is. |
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