February 2007 Newsletter
Congratulations to Chef Tim Merkel for winning the Northwest Indiana American Culinary Federation Chef of the Year Award!
In 1963, the ACF developed the Chef of the Year Award to acknowledge Walter Roth, AAC, for his tireless efforts to promote and elevate the profession. The award has grown in prestige, and today is the highest honor annually bestowed by the ACF.
The ACF Chef of the Year award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person has demonstrated the highest standard of culinary skills, advanced the cuisine of America and given back to the profession through the development of students and apprentices.
To be considered for the award, candidates must hold a sous chef title or higher, work in a full-service facility and be nominated by any ACF member or chapter in good standing. Regional winners compete in a culinary competition at the national convention, where a panel of distinguished judges will select the national winner.
Chef Tim is also featured in the February/March issue of Shore Magazine.
3 pm to 6 pm
$35 per person
Pre-Paid Reservations Required
Giovanni's will offer a tasting (or sampling) of twenty hand selected fine wines. A sampling of red and white and some other surprises will be offered along with hot and cold appetizers as well as dessert. Feel free to come anytime during the event. Arrive early, stay late, whatever is most convenient to you.
Guests may place orders for wines that are featured at the tasting. Representatives will be available to answer your questions. There is a six bottle minimum purchase and you may mix and match your selections. Payment will be required at time of order; cash, check, Visa, Master Card, American Express will be accepted. Wines will be delivered to Giovanni's and guests will be notified to arrange a pick-up date and time.
Please plan to join us for this fun event. Call 219-836-6220 to speak with a manager to answer any questions and to purchase your reservations.
pomegranate liqueur and vodka
Wines by the Glass: Specials
LaVis Pinot Grigio Dipinti
Flavor Profile
Pinot Grigio flavors can range from melon to pear and some even offer a subtle tropical or citrus fruit, often there is a honey or smoky flavor component as well. As for color, Pinot Grigio is typically a pale, straw-like yellow with some golden hues thrown in. The texture of a Pinot Grigio is worth noting, as it has very smooth, almost silk-like overtones that leave an impression on the palate.
Food Pairing
Pinot Grigio pairs nicely with seafood, light pastas and cheese cracker combinations. Since this wine is fairly acidic itself, avoid pairing with foods that have high acid contents, like citrus fruits or tomato-based recipes.
St Hallett Shiraz Grenache
Aromas of cherry syrup, chocolate, flowers and spice. On the palate warm and juicy with cherry, raspberry, spice and chocolate flavors. A bit confected but there is also a bit of leather action to add some savory excitement. Warm alcohol and soft lightly sandy tannins. Attractive cherry, bitter chocolate and flowers aftertaste. Very delicious and excellent drinking.
Charles Krug 2003 Cabernet Napa Valley
Our Peter Mondavi Family Cabernet, crafted from only the highest quality hand picked Yountville fruit and grown primarily on our estate vineyards, tempts your senses with aromas of cherries, pumpkin spice and mint. On your palate, flavors of chocolate and licorice are married with oak notes and a lingering finish.
Premium Wine of the Month
BV Tapestry Reserve Silky, smooth and velvety. Nicely integrated tannins and plenty of fruit character remain in this wine. Coffee, nuts and chocolate with perhaps a hint of dark berries, fill the mouth. Served with meat and a heavy sauce, this wine will be fabulous.
Wine Definition of the Month Viticultural Area Defines a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries. Rules vary widely from region to region, and change often. Just for one example, in the United States, a wine must be 85 percent from grapes grown within the viticultural area to carry the appellation name. For varietal bottling, a minimum of 75 percent of that wine must be made from the designated grape variety. Planning a Special Event? Going to the theater or a movie, stop by Giovanni's for a late night sandwich, pizza or a cocktail.
February 2nd, Groundhog Day
February 4th, Bears and Colts Super Bowl Sunday
February 11th, Giovanni's Wine Tasting (advance registration required)
February 12th, Valentine's Day (reservations suggested)
February 19th, President's Day
Planning a Special event?
We can help you plan a wonderful event and work with your special needs and budget. Our main dining room is available for private parties and requires a reservation of 45 people and can accommodate up to 60 guests. It is available during lunch hours Monday through Friday, and dinner hours Monday through Thursday. Saturday afternoons are available from 11am to 4pm. This reservation requires 30 people and can accommodate up to 60 guests. Advance reservations are required and a special menu applies. Please contact our management staff for specific private party policies, reservations and further information.
Showers • Birthday Parties • Anniversaries • Club Meetings • Funeral Luncheons
Grilled Red Snapper Burger with Mango Ketchup
1 pound fresh red snapper
3 egg whites
2 tablespoons chopped green onions
1 tablespoon white Worcestershire sauce
1 tablespoon Thai fish sauce
1/4 pound spinach
1/2 cup bread crumbs
1 teaspoon chopped dill
1 loaf French Bread
*3/4 cup mango ketchup (see recipe below, make before cooking)
Chop the red snapper by hand or with a steel blade in a food processor. Place the snapper into a large stainless steel bowl. Add the egg white, Worcestershire sauce, fish sauce, green onion and the dill, mixing together well. Add to this mixture enough bread crumbs to bind the mixture together. Form into four burger shapes, half inch thick and let chill for about a half hour in the refrigerator.
Heat a grill or broiler until very hot. Meanwhile, clean and dry the spinach. Drizzle a little olive oil over the burgers just before grilling. Grill the burger over high heat for about one and a half minutes being careful not to overcook the fish.
Serve the burger immediately on French bread with the spinach leaves and dress with mango ketchup.
Mango Ketchup
2 tablespoons olive oil
1 small onion finely chopped
2 tablespoons finely chipped garlic
3 scallions, green parts only, coarsely chopped
2 tablespoons fresh ginger
1/4 teaspoon chopped cilantro
2 tablespoons lemon juice
1 teaspoon hot sauce
1 teaspoon salt
meat from one ripe mango, coarsely chopped
Place oil in a medium pan over high heat for about on minute and add the onion, garlic, scallions and ginger. Cook until the onion begins to soften, about three minutes. Add the cilantro and mango and cook one minute more.
Add the lemon juice, hot sauce and salt, stir to combine. Let the mixture cool slightly, then transfer to the bowl of a blender and pulse until just pureed adding one teaspoon of water at a time if necessary to facilitate blending.
Transfer to a bowl and put in refrigerator for serving.
Congratulations!
Mary Coman is our January 2007 winner of a $50 gift certificate. To be eligible simply fill out a comment card at the restaurant or click on the join our mailing list button at the top of the newsletter.
We know that you have choice in dining out and I would like to personally thank you for choosing Giovanni's. We strive to exceed your expectations. If there is anything we can do to improve your Giovanni's dining experience please let us know.
Your Host,
Mary LoDuca
Know Your Server
Linda Middleton
Linda has been with Giovanni's for 17 years and loves working for great owners and the customers who know her by name. When you have had the same customers for so many years you know about each others families and lunch becomes more social and less of a business.
Linda has been married to her husband Don for 16 years and has two daughters; Candice and Kristy, a son Donald, and two granddaughters Autumn and Arielle.
If you think she is energetic you are right. Her brothers who compete in the Ironman competitions convinced her to run the Chicago Marathon last year, so she now runs about 20 miles per week just to keep in shape.
We got her to stand still long enough for this picture. We would like to thank Linda for making Giovanni's dining a wonderful experience for our employees and customer. We hope that you will do the same.
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