|
MAJOR ADDITION TO OUR MENU!
Well... it may not sound like a MAJOR ADDITION but it I think its is.
Starting today we will offer Whole Wheat Linguini Pasta as an option for side and/or main dishes. I love my pasta but it is starting to show! So I will change my habits now that I have the option!
WHY?
The main difference between white and whole wheat pastas is that they are processed differently. While whole wheat contains 3 very healthy and important parts of the grain- the bran, germ, and endosperm, white only ends up with the endosperm. After being processed, meaning the wheat is heated until the germ and bran wash off; white pasta is left with endosperm only.
So? We know that the white pasta loses the bran and the germ, but so what? Well, the reason this is even being done is to give flour, and therefore pastas, a longer shelf-life and to make it more bug resistant. But in the meantime the wheat loses a lot of its nutritional value and we are left with the starchy part which really increases our calorie intake.
Whole-wheat pastas have more fiber and tend to have a lower glycemic index. What this means is that it will not raise your insulin level. This is very important if you are a diabetic or attempting to lose weight.
Anyway, you don't have to move completely away from white pasta. You can alternate and be a 100 times better off. If you don't eat pasta regularly then you don't have an issue and should continue enjoying your white pasta when you go out. But, if you are like me eating pasta almost every day (oh, it's so good!) then a balancing act is needed.
Try it out this week and tell me what you think.
Here is to good health - cheers! |
|
BI-MONTHLY WINE DINNER
You may have noticed that we are becoming very focused in selecting great Italian, French and California wines at Mezzanotte. For the past moth we have dedicated our Tuesdays' mini-wine tastings to learn about French wines. This week we will be going back to Italy during our bi-monthly 5 Course Wine Dinner. The line up of wines and food for this event is:
- Chardonnay "Blasi" IGT 2009 - paired with Clams in Green Chile/Basil Brodetto.
- Rosato "Vivaio" IGT 2009 - paired with Flat Focaccia with Balsamic Goat Cheese.
- Negroamaro "Norie" IGT 2009, 87 Points - Wine Enthusiast - paired with Pappardelle con Salsiccia Picante
- Primitivo "Rudiae" IGT 2008, 88 Points - Wine Enthusiast - paired with Spezzatino di Manzo.
- Rosso "Santa Croce" IGT 2007, 90 Points - Wine Enthusiast - paired with "something chocolate"
All of the wines hail from the Italian region of Puglia (the heel of the boot) and are designed to pair with food - you will not be disappointed!
The price for this 5 course dinner is $55/person. Reservations are needed so please call, email or reserve online via Opentable (link is above/left on this page).
Hope to see you then!
Cheers! |
|
NEW ADDITIONS TO OUR WINE LIST
We are on a roll adding new wines to our ever expanding list. We have been very focused on French wines over the past three weeks so I thought it was time to go back to Italian basics. Not basic wines at all - this week's new wines are three great examples of world class wines at very reasonable prices. Here are the newcomers:
Sangiovese Banfi Belnero Bottle $42
Tuscany, Italy
Deep red color, with mild garnet nuances. Very complex aroma on the nose, with initial notes of plum jam and a balsamic note, followed quickly by spicy hints of tobacco and coffee. On the palate the structure is powerful, warm and soft, with ripe tannins that give the wine body and length.
Nero D'Avola Harmonium Bottle $49
Sicily, Italy
91 Points - Robert Parker's Wine Advocate: "Richly-textured offering laced with dark red raspberries, flowers, spices and French oak. The expansive, generous Harmonium delivers gorgeous depth, clarity and persistence on the palate in a full-bodied expression of Nero d'Avola."
Petra Quercegobbe Toscana IGT Bottle $66
Tuscany, Italy
94 Points Wine Advocate, 92 Points Wine Spectator:
"Flows from the glass with tons of ripe dark fruit, violets, minerals, tar and smoke. This is a beautifully sculpted, opulent wine bursting with complexity, class and elegance. Everything is in the right place. This is a wonderful high-class Merlot from Petra." |
|
MENU SPECIALS OF THE WEEK
This week we have a brand new item: the flatbread; and, as winter approaches, we have included a couple of great soups, a (limited availability) great quail dish and the comfort dish of the Pork Stew:
Fig & Goat Cheese Flatbread - $8
Small focaccia flat bread topped with goat cheese and fig. Really nice start of dinner - and it goes equally well with a white or red wine!
Minestrone Soup - $6
Hearty vegetable soup made to order. An Italian staple.
Lentil Soup - $6
Original Neapolitan recipe. Made to order and simply delicious.
Tuscan Pork Stew - $18
Pork shoulder marinated in red wine, species, onions, celery, carrots, tomatoes. Then slowly braised for several hours. Served with soft polenta.
Quaglia al Tartufo - $22 (limited quantities)
A blend of many flavors: delicately grilled pair of quails wrapped in pancetta. Stuffed with shiitake mushrooms sauteed with shallots and a hint of chipotle pepper. Served over soft polenta and topped with a truffle sauce. Must try |
