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Call us at 203.268.8486
for more information
Wine Shop Wednesday!
Come join us on
Wednesday nights
when a special
list of
exclusive wines
will be offered
at wine shop
prices!
Each hand
picked, top end
wine will be
available
for your tasting
as well!
For more
information -
203-268-8486
So you think
you're an
Italian
connoisseur?
Try this
trivia quiz by
Danzante Wines,
'The
Fine Art of
Faking Italian',
a celebration of everything Italian!
ANSWER:
There are over
2,000 varieties
of clams. The
two main types
are hard-shell
and soft-shell.
Hard-shell clams
generally live
in
deeper waters,
and soft-shells
are usually
close to shore,
often exposed at
low tide.
Soft-shells are
generally not
eaten raw.
Also, clams can
live 30 years or
more. Tiny clams
weigh less than
an ounce and are
the size of a
finger nail.
Giant clams can
reach 500 lbs.
and 4 feet.
Chef
Sam Recommends...
Folonari Chardonnay 2008
Tasting notes
Golden color. Fresh and fragrant, with
aromas of apples and spice. Clean and
crisp taste, with an elegant finish of
ripe fruit.
Technical notes
Wine Type: Dry White Grape Type: 100%
Chardonnay. Country: Italy Region:
Veneto Vinification: Fermented in French
oak barrels.
Do you know...
...these
grilling tips? Before you
fire up the grill to prepare
Chef Sam's recipe below,
check these out!
1. Keep It Hot.
Preheat your grill,
otherwise food will stick. 2. Keep It Clean.
“Last year’s food does not a
good seasoning make for this
year’s food.” 3. Grease Your Grates.
This helps to keep
food from sticking, and
makes it easier to clean up
later. 4. Leave an Unheated
Space on the Grill. I
recommend leaving a small
space unheated so that you
have somewhere to move food
if you have a flare-up or if
something is cooking too
fast. 5.
Don’t Forget Food Safety.
Check for proper doneness
with an instant-read
thermometer and use separate
platters for cooked and raw
foods.
Chef
Sam's Recipe for August: Love cooking on the
grill? Here's a summertime favorite!
Grilled clams with
pancetta, charred corn, tomato, arugula, garlic
and red pepper flakes
Serves 4
Chef Sam is not only self taught,
but creates signature dishes with a “new-school”
Italian flavor that are beautifully displayed
and memorably delicious! Here's a great dish
that you can cook at your house!
Ingredients
2 dozen clams washed
1/4 lb. pancetta, chopped
2 ears grilled corn
6 plum tomatoes diced (medium chunks)
4 cloves garlic , thin sliced
1 tsp. red pepper flakes
1/4
cup extra virgin olive oil
1 bunch arugula
1 tbs. parsley chopped
1/8 cup white wine
Procedure:
Preheat grill to 400 degrees. Place cleaned
clams and corn on grill. While these are
grilling, in a sauté pan on the grill, lightly
brown pancetta in oil, then add garlic. Cook for
one minute or until lightly browned. Add
tomatoes and clams (they will be slightly opened
when done) being careful not to spill juice from
the clams. Add wine and cook until almost
completely evaporated. While this is cooking,
remove corn from grill and cut it off the cob.
Add kernels to the sauté pan along with arugula,
parsley, red pepper flakes and salt to taste.
Finish with remaining oil and serve in a bowl
with bread or over your favorite pasta.
For Take Out
and Delivery at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939
254-3772
August Winner
$50 Dining Certificate
Marty Schaivone
Congratulations!
Rate
us for a chance
to win next month! See Past Newsletters
and other Great Recipes
here!
...these
grilling tips? Before you
fire up the grill to prepare
Chef Sam's recipe below,
check these out!
Chef
Sam's Recipe for August: Love cooking on the
grill? Here's a summertime favorite!