Preliminary date for upcoming first of the season Wine Dinner is Thursday November 3rd. We will feature Wines of Family Run Vineyards. Mondavi Family, Ornellaia, Frescobaldi are some notable wines and names will be featured and, of course, the food pairing of Chef Gregg. Please let us know your interest at info@casadant.com. More info shortly. We keep wine dinners intimate, so consider this a heads-up to reserve a spot now. Formal advertising will begin next week. We are increasing our "daily additions" to our menu effective Saturday, October 1 It will reflect daily &, weekend specials. Inclusion of additional "healthier" items such as freshly prepared fish, vegetables, salads, fruits, meats, & poultry. The "classic" Casa Dante dishes will remain, of course, but the focus will be towards made to order, lighter, lower fat, lower sodium and higher nutrition. Casa Dante is back on a seven day schedule. Open Daily Lunch and Dinner, Friday late closing, Saturday Open 4 till late closing, Sunday 2pm till 9:30pm. Julian & Dominique will be featured at Casa Dante on New Years Eve. If you've been here during this holiday, you know its always alot of fun. The New Years Bash starts at 9pm. It includes dinner, welcoming cocktail, party favors and entertainment.We will open our doors at 3 PM for regular diners in our front room. I'll be posting more information as we get closer right here and on our website. I hope you take advantage of this early notice for our regular attendees. We are taking reservation now for this big night! ( see our FACEBOOK page to view photos & videos of last years celebration ) Holiday Season Reminders: Although Thanksgiving is tradionally celebrated at home, we know that in today's busy lifestyle, this is often unrealistic and expensive. Combined with the time needed for shopping, preparing, cooking, serving & cleanup, the holiday's could become more of a chore than a celebration. Casa Dante offers an alternative; We are open forThanksgiving Day celebration on Thursday November 24th. Featuring either a Special Menu or just order ala carte off our regular menu. We don't do "seating's"( ie: 1pm, 3pm, etc ) so you choose the time by making reservations ( first come, first served so act soon). Let us do the work, the service, and the cleanup; you enjoy time with you family in a great restaurant! Christmas Eve Fish Dinner: Open 3 till 9pm Traditional Fish Dinner or ala carte menu. Spend a quiet evening surrounded by your family. Enjoy a fabulous meal, award winning wine list for your choosing and then still have time to go home and open gifts. We make it enjoyable, easy and no work for you or your family! Holiday Parties welcome. Plenty of room for large groups. Reserve as early as you can. we can customize your menu or order ala carte. Valet parking in our lot. Come in for dinner and Jazz this Friday September 16th & I'll buy your second round of drinks. Tell your server you read the Newsletter (Your reward for reading this far down & I get to see who's paying attention!).
Great Recipe
Oven Baked Penne with Eggplant
This is a Batali recipe which we're thinking of incorporating into a Casa Dante special menu. Let us know what you think. write to info@casadante.com Total Time: 2 hr 30 min Prep 1 hr 0 min Cook 1 hr 30 min Yield: 6 servings
Ingredients Directions Stack eggplant slices in a colander, each piece sprinkled with sea salt. Weigh the slices with a large, full can of tomatoes or other weight and set aside in the kitchen sink so that juices run free. After 1 hour, rinse and pat dry. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil over medium-high heat and saute eggplant slices until golden brown on both sides, working in batches if necessary and removing cooked eggplant to a plate lined with a paper towel. Cook the penne in the boiling water until not quite done; about 5 minutes. Drain the pasta and toss with 3/4 cup of tomato sauce. Preheat oven to 375 degrees F. Grease a glass or ceramic oven dish with 1 tablespoon of olive oil. Cover the bottom of the dish with a few tablespoons of tomato sauce. Top with half the bread crumbs, and salt and pepper, to taste. Add half the cooked pasta, then half of the eggplant slices, arranged in a layer. Drizzle about 1/4 cup of the tomato sauce over, and top with half the grated cheese and torn basil leaves. Repeat the process with remaining tomato sauce, bread crumbs, pasta, eggplant, cheese, and basil. Drizzle with remaining 2 tablespoons olive oil and bake in oven for 1 hour. Let rest 30 minutes before serving. - 1/4 cup extra-virgin olive oil
- 1 Spanish onion, chopped in 1/4 inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
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