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The month of May was named for Maia Maiestas (also called Bona Dea), a Roman goddess. Bona Dea literally means "the good goddess." She was the goddess of fertility, healing and women. It is appropriate that we celebrate Mother's Day this month.
Our drink specials this month include the Italian Wedding Cake Martini, while May's entrée special is the popular Vitello Ortolano. In this month's newsletter, Alberto talks about "Super Tuscan" wines, and Peppino fills you in on demi-glace.
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May Cocktails
special cocktails
Italian Wedding Cake Martini
Stoli Vanilla, Amaretto, Godiva white and pineapple
Cinco de Mayo
El Jimador white tequila, lime juice and grenadine
Mama Mia's Martini
Finlandia Wild Berries Vodka, triple sec and a splash of pineapple juice served in a sugar-rimed martini glass
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Vitello Ortolano
May entree special
Tender veal scaloppine, sautéed in white wine, artichoke hearts, shitake mushroom demi-glace and a touch of cream |
| Wines
wines by the glass
Monte Antico
Toscana
Monte Antico -- 85 percent Sangiovese, 10 percent Merlot and 5 percent Cabernet Sauvignon -- is aged one year in oak and at least six months in the bottle, achieving a graceful balance of voluptuous berry tones and a flexible yet sturdy backbone. Tasting notes: Deep ruby color with garnet hues; elegant bouquet (leather, black cherries, licorice and plums); medium to full palate where ripe red fruit, goût de terroir, subtle notes of vanilla and violets harmonize and linger, interlacing with the soft tannins and silky texture. Firm backbone, ideal balance.
Monte Antico is an extremely versatile wine that will pair with any fare from pasta or risotto, to meat, fowl and cheese.
Available at Little Venice by the glass and bottle. |
Peppino's Kitchen
Veal Demi-Glace
essential for many sauces
Veal Demi-Glace
Ingredients
3 pounds assorted veal bones
3/4 pound veal leg bone
1/2 carrot, roughly chopped
1 small onion, roughly chopped
1 celery stalk, roughly chopped
1 bouquet garni (see chef's notes below)
Canola oil in kitchen-oil spritzer (See chef's notes below)
1/4 cup finely chopped shallots (about 1)
2 garlic cloves, finely chopped
1/4 cup red Burgundy wine
2 tablespoons dry sherry
1 1/2 teaspoons ground black pepper
1/4 teaspoon salt
1 tablespoon cornstarch
Procedure
Preheat oven to 350°F. Spread bones, carrot, onion and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.
Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).
Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from the bottom of the pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about 5 minutes. Season with salt and pepper.
In a small bowl, stir together cornstarch and 1 tablespoon water to form a paste. Stir the paste into the demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces.
Chef's notes:
* To make a bouquet garni, wrap 2 tablespoons parsley leaves, 2 tablespoons whole black peppercorns and 1 bay leaf in an 8-inch square of cheesecloth, tying the bundle closed with kitchen twine.
* The chefs at Canyon Ranch recommend putting high-quality cooking oils in a kitchen-oil spritzer rather than buying oils in aerosol cans.
Enjoy!
If you have a question about Veal Demi-Glace, or if you want to share your own recipe, please e-mail Peppino at Questions for Peppino. | |
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Alberto's Wine Talk
understanding wine
Super Tuscans Super Tuscan refers to a category of prestigious, pricey, internationally styled red wines. Most Super Tuscans are powerful and saturated. Super Tuscans are often blends that incorporate a high percentage of cabernet sauvignon, merlot or syrah along with the traditional Chianti grape, Sangiovese. Generally, the grapes will come from low-yielding vineyards and will be picked when they are very ripe (giving the wine a thicker, more syrupy texture). Super Tuscans are also most often made using new small French oak barrels, which leave a powerful imprint of oak and vanilla. All in all, Super Tuscans are the exact opposites of Chiantis. The grape variety, vinification, aging and final blend are all up to the creativity of the winemaker. A Super Tuscan is often the signature of the wine-producer; a precious wine that sometimes is difficult to find outside the latest vintage - or even to get a taste of. For this reason, the Super Tuscans (just like Brunellos and Barolos) can become a good investment, as their commercial value may double or triple in time. At Little Venice we have a wide range of Super Tuscans, we are highlighting three of them here. The prices can start as low as $39 a bottle for the Sassoregale, which we also serve by the glass, up to over $300 for a bottle of the prestigious Ornellaia. The Le Volte, a midrange-priced wine by the bottle that we offer, is an extremely popular Super Tuscan here at Little Venice. When you're at Little Venice next, start off with a glass of Sassoregale or enjoy a bottle of Le Volte with your meal and for that special occasion may I suggest the Ornellaia. If you have questions or comments, or would like to share your wine interests with me, please e-mail me at Alberto's Wine talk. |
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**Sold Out**
Wine Tasting and Art Exhibit
Wednesday, May 13, 2009
6:30-8:30 p.m.
$28.00 per person
(including tax and gratuity)
We would like to thank everyone for the overwhelming response to this exciting event. We plan on doing this again soon!
If you'd like to receive invites to special Little Venice events, please scroll to the bottom of this e-mail and click on "Update Profile/Email Address." Hit the submit button and instructions for updating your profile will be sent to you. When you receive the instructions, follow the link to update your profile and select the lists that you are interested in being on, most importantly the "Special Event invite" list.
Thank you again for your response! |
Mother's Day
Little Venice will be open for lunch and dinner on Mother's Day, Sunday, May 10. Call (804) 741-6022 today to make your reservation.
Lunch 12-2 p.m.
Dinner 5-9 p.m.
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Happy Hour at Little Venice!
 Please join us from 5-7 p.m., Monday through Friday, for Happy Hour.
We will have wine, martini and beer specials along with some tempting appetizers available at the bar.
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 Gift Certificates Available
Little Venice gift certificates are available in any amount and make a fantastic gift. |
Hours of Operation
Lunch
Wednesday-Friday, 11:30 a.m.-1:30 p.m.
Dinner
Monday-Saturday, 5-10 p.m.
Closed Sunday
Call (804) 741-6022 for reservations
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Please share this newsletter with your friends. If someone has forwarded this issue to you and you do not want to miss any news about your favorite restaurant, please join our mailing list by signing up using the link to the left.
Please keep supporting your local family restaurant. We look forward to seeing you at Little Venice!
Sincerely, |
Alberto Mastromano
Peppino Mastromano Little Venice Restaurant & Bar
(804) 741-6022 |
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