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| Happy Holidays from your Local Goodie, Panzanella Italian Holiday Farm Dinner - View the menu here Monday, December 14, 5:30-9pm On Monday, the 14th, celebrate the holidays with us, Italian Style! This evening's menu is inspired by some of the special dishes from Italian holiday tradition. Panzanella chef, Jim Nixon will recreate them with ingredients produced by our local farmers. Join us for a very special evening, as we meet the bleak mid-winter with joyous Italian-style, heart-warming food and friendliness. >>> more |
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| New Year's Eve | ||||||||||||
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| Italian Holiday Farm Dinner con't | |||
Below is the menu for this last Farm Dinner of 2009 - all a la carteStarters Tortellini in brodo: cheese filled tortellini in chicken broth Insalata agli agrumi: A mixed green salad with mandarin orange slices, red onions and shaved Hickory Grove cheese in a citrus vinaigrette Fritto Misto: Batter fried shrimp, calamari, triggerfish and squash, served with lemon slices Entrees: Fettuccine alla crema di noci: Fettuccine served with a sauce of smoked mozzarella, quark, ricotta and walnuts, topped with parmesan cheese Trota natalizia: Oven baked NC trout stuffed with potato, parsley, thyme and lemon slices, and served in a light butter lemon sauce, with roasted potatoes and a medley of sautéed chard and spinach Arrosto di carne: Herb-crusted roast beef in red wine au jus, served with roasted turnips, carrots and potatoes, and sautéed greens Lenticchie di buonafortuna: Lentils flavored with ham hock, and served with hot Italian pork sausage and sautéed kale Dessert: Panettone: Italian sweet bread with raisins and candied fruit served with Homeland Creamery vanilla ice cream Sgroppin: a lemon sorbet served with prosecco and vodka In addition to the locally produced ingredients Panzanella uses every day, these four nearby farms have provided the ingredients listed below for this Italian Holiday Dinner. Chapel Hill Creamery: quark, smoked mozzarella, Hickory Grove washed rind cheese Eco Farm: pork sausage, swiss chard Peregrine Farm: carrots, turnips, spinach, collards Perry-winkle: chicken, eggs, kale |
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| New Year's Eve | |||
 Let's bid 'farewell' to 2009 together!Panzanella is now taking New Year's Eve reservations for parties of 6 or more. On this evening, we'll be offering a list of festive holiday specials, in addition to our (slightly abbreviated) dinner menu. We'll keep our regular Thursday Lunch and Dinner hours on the 31st, but extend dinner service by 1/2 an hour to 9:30 pm. |
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 A season for celebrations:Whether you're planning a holiday get-together, a business luncheon or a baby shower, Panzanella can help you create a memorable event. You can reserve our entire restaurant (up to 90 guests) or arrange for a smaller gathering of 6 or more. To check on availability and plan your special event, please contact: Paola Cisarano at 919.929.6626 |
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 New Exhibit:'Visceral Depths' new works by Jacques Menache Now - February 8, 2010 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. |
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