Sept. 4th and 25th
... Music & Karaoke with
New at Carl
Come join us on
when a special
will be offered
at wine shop
picked, top end
wine will be
for your tasting
Fri. September 4
Music and Karaoke
with DJ Dave
Fri. September 11
The Shuttle Cocks
featuring Bobby Wheeler
Fri. September 18
Fri. September 25
Music and Karaoke
with DJ Dave
Winner of the
$50 Dining Certificate!
Kenneth J. Celli
here for a chance
We have pictures!!
Chef Sam Recommends...
The Rotari Riserva is a combination of
90% Chardonnay and 10% Pinot Nero. The
grapes for the Rotari Riserva are grown
in the hills of Faedo and Pressano.
METHOD OF PRODUCTION
It is produced in the "Metodo Classico"
and adhering to the strict quality
standards mandated by the Trento D.O.C.
guarantee. The Rotari Riserva is bottle
fermented for 36 months.
Color: straw yellow
Fragrance: intense, elegant and complex
Flavor: dry, full, fragrant, soft, well
balanced and mature
Perlage: fine and persistent
Excellent as an aperitif, recommended
with first and second course dishes.
Heirloom tomatoes just can't be beat for their
outstanding flavor. Tomatoes like Green Grape,
Stupice, Green Zebra tomato, Brandywine
tomatoes, Mortgage Lifter tomato, and Cherokee
Purple are some of the many varieties out there.
Heirloom Tomatoes are one of the easiest
of the garden varieties to grow, and this is
brutally obvious as you will discover that just
as fast as you pick them, more have taken their
place almost overnight. So what are your options
when dealing with such a vast amount of produce?
Gallons of spaghetti sauce, salsa, and plenty of
other dishes prepared with the bright red and
festive fruit. Luckily there are many ways to
prepare tomatoes and they are a healthy food
choice as they are full of lycopene,
beta-carotene, B-complex, iron, Potassium, and
the recipe below for step away from the typical
recipes for using up what your garden
refuses to quit producing!
Chef Sam's Recipe for September:
Heirloom Tomato Tart with Tomato Olive Mousse &
Chef Sam is
not only self taught, but creates signature
dishes with a “new-school” Italian flavor that
beautifully displayed and memorably delicious!
Here's a great dish that you can cook at your
For Tart Shell:
10 oz. Frozen Puff Pastry
1 Egg Beaten
4 Cherokee Purple Tomatoes OR 2 Green
Zebra and 2 Cherokee Purple
2 tbsp Olive Oil
1 Onion Sliced Thin
3/4 cup Port Wine
10 oz. Goat Ricotta (preferred) or Goat
Salt to Taste
For Tomato & Olive Mousse
1 cup Heavy Cream Whipped
1/4 cup Sundried Tomato Pureed in
2 tbsp Goeta Olives -pits removed and
minced (or olive of your choice)
Roll out dough 1/4 inch thick, poke holes in
dough and cut into 5" rounds using 5" ring mold.
Brush rounds with egg wash and bake in 350
degree oven for 8-10 minutes or until golden
brown. Leave oven on for final assembly and set
aside to cool.
Sautee onions in oil until browned, salt to
taste. Add Port Wine and reduce until
evaporated. Thinly slice tomatoes and set aside.
Tomato & Olive Mousse:
Whip cream to stiff peaks, fold in sundried
tomato puree, olives and salt to taste.
Spread bake tart shells with Goat Ricotta. Top
with sauteed onions and sliced Heirloom
Tomatoes. Return to oven for 5 - 10 minutes or
until warmed through. Remove from oven, cool and
spoon a dollop of mousse on top of each tart.
Drizzle with Olive Oil, Balsamic Syrup and Sea
Visit us at
Carl Anthony Catering
for your Wedding,
Mitzvah, picnic ,
event you are planning!
We also do
pick-up and delivery
Call us at 203.268.8486
for more information.