 |
November Newsletter
|  |
|
|
 Hi Friends,
If ever there were a month where giving thanks was appropriate, this is it. We weathered the October 29th storm with no major damage. Some communities in New Jersey look as though they were scoured from the map. Food pantries and ad hoc soup kitchens in Manhattan are seeking more volunteers to deliver meals to elderly residents too frail to descend ten or twenty stories in buildings without elevator service. By contrast, being forced to slow down, checking on older neighbors, reading, playing games, the opportunity to share meals and conversation with our families--these things were a gift. Our thoughts and prayers are with those still struggling to recover.
We're starting November with a regional shift to Lazio, home of Rome. Mushrooms, chestnuts, pumpkin and lobster are some of the typical ingredients from the area and I've given them my personal spin. So is the famous Roman "fifth quarter," organ meats like liver, kidneys and heart, and a few of those will be making their way onto the menu as well. Be adventurous - come in and try the Artichoke and "Fifth Quarter" Bruschetta.
May your month hold no terrors greater than what to serve with the turkey.
XOX,
P.S. You can find the recipe for the pumpkin pie Roxanne and I made during the storm in the Pantry section.
|
|
 $1 OYSTER MONDAY w/ Island Creek Oysters
 TONIGHT! We kick off the return of Dollar-Oyster Mondays in the Rialto Bar with guest appearances from some authentic Island Creek Oyster Company shuckers and their pals from Cisco Brewers in Nantucket. They'll be shucking over a thousand Island Creek oysters, ready to be paired with Cisco's Grey Lady, a dry, spicy wheat beer with a complex, earthy nose that's just perfect for briny shellfish. Come early to be sure you don't miss out on the fun. Details here. Thanksgiving NOVEMBER 22: Find a warm spot and a welcoming table at Rialto. Our three-course fix-priced menu features a classic New England Turkey Dinner-- brined and roasted turkey, herb stuffing, mashed potatoes, green beans and almonds, Delicata squash with pomegranate and cranberry chutney. Of course we'll have lots of other dishes to choose from as well; you can view the menu here. Reservations available 1pm - 7pm. Cooking Classes There are still a few seats left in our Truffle Indulgence cooking class this Saturday, Nov 10, so give us a call and sign up! We've posted our 2013 schedule of classes, you'll find dates and details here. DECEMBER 8: Jody's Seven Fishes: An American Italian Christmas Eve JANUARY 13: Comfort Cooking for Company: Recipes for a Buffet FEBRUARY 10: Cooking for the Ones You Love with Taza Chocolate MARCH 10: Sunday Family Meal: Mastering The Whole Veal Shank Belly Up to the Rialto Bar for Burger Night Each Sunday the chefs highlight a special burger with rockin' toppings and hand cut fries for $10! |
|
|
 |
New Regional Menu Items
Tomorrow kicks off the addition of several new menu items as we shift our focus to Lazio this month. Our dinner menu highlights basic ingredients paired with indulgences like the Artichoke and "Fifth Quarter" Bruschetta - liver, kidney and heart confit; Autumn Lasagna with 5-grain pasta, chestnuts, black cabbage, fontina and chanterelles; Lobster and Salt Cod Ravioli with spicy tomato sauce and capers; finishing off with a Sweet Ricotta Ravioli with honey gelato, chocolate-walnut oil and candied citrus. 
When it comes to our bar menu, chefs Brian and Peter always have something new up their sleeves. Bar food is serious business in Italy and these guys know their business. Current offerings include Homemade Mortadella with oregano, olive and grain mustard; Sausage Stuffed Pig's Trotter; and the super duper Grilled Shellfish Platter with oysters, shrimp, clams, squid, andouille and toasted garlic bread (pictured right).
We're excited about some great new additions to the cocktail list this month, including the The Farmer, from Young Won, Rialto's wine and beverage director. |
|
| |
Roxanne's Pumpkin Pie
Pumpkin pie is the quintessential dessert of fall and what would a traditional Thanksgiving be without one? Last week during the storm my daughter Roxanne and I made the beauty you see pictured here using a modified recipe from my cookbook. We hope you have just as much fun making it as we did!
Want to see what Ken & I are cooking up at home?
Check out our blog The Garum Factory. Great food, real life.
|
|
|
|
|
|
|
|
