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- Wine Dinner is Thursday November 3rd. We will feature The Marchese di Frescobaldi "Wines of Family Run Vineyards" collection. Or course, you know they include Ornellaia & Mormoretto which are some notable wines and names that will be presented by the vineyards representative Mr. Paul Castillo. Topped off by the food pairing of Chef Gregg. ( Gregg was recently featured in Jersey City Magazine ) A bit of live Jazz rounds out what is typically a wonderful evening. See the full wines and menu at www.casadante.com/events. Please do join us!
Please let us know your interest at info@casadante.com. Menu will be posted shortly. We keep wine dinners intimate, so consider this a heads-up to reserve a spot now.
- I've extended the 1/2 price wine Mondays with dinner through November. This program has become a great tradition here and we've been introduced to many new wine lovers as a result. Our Wine list was honored with a Wine Spectator Award for 2011 so the wines match the offer: Great!
- New Years Eve with Julian & Dominique at Casa Dante.
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, cocktail, party favors and entertainment, televised feed from Times Square and more..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: Serving 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.
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.
Memories of Home cooked food!
an email response from a subscriber regarding foods that you remember your Mom ( or Dad) made. Your "smell" memory is something that persists throughout your life.
A dinner I loved way back when----------stuffed breast of veal--------which we called 'bonzette'. My mother stuffed this with bread stuffing and roasted it in the oven alongside potatoes pizziola, As I remember, this was the whole breast of veal----don't even see that anymore--------but I wouod sure like to see this on your menu. jerseyrose
Thank you Jersey Rose!
Great Recipe
Italian Beans and Greens
I love bean and vegetable dishes. They're quick and easy to make and are very satisfying. Great for a cold weekend afternoon watching football or reading a book. Enjoy!
Recipe provided by: Robyn Webb 4 servings Preparation time: 10 minutes Cook time: 15 minutes Ingredients 1/4 cup vegetable broth 1 small onion, chopped 2 garlic cloves, minced 6 cups washed baby arugula 2 (15 ounce) cans chickpeas, drained and rinsed 1 (10 ounce) can diced tomatoes, drained 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Pinch sugar Kosher salt and freshly ground black pepper to taste
1. Heat the broth in a large skillet over medium heat. Add the onion and garlic and sauté for three minutes. Add the arugula and lower the heat to medium-low. Cook until arugula just looks wilted. 2. Add the remaining ingredients. Cover and cook for five minutes until all ingredients are heated through.
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