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July 2007 Newsletter
Let No American Forget
IN CONGRESS, JULY 4, 1776
The unanimous Declaration of the thirteen united States of America
When in the Course of human events it becomes necessary for one people to dissolve the political bands which have connected them with another and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature's God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation.
We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness. — That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, — That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness. Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn that mankind are more disposed to suffer, while evils are sufferable than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security. — Such has been the patient sufferance of these Colonies; and such is now the necessity which constrains them to alter their former Systems of Government. The history of the present King of Great Britain is a history of repeated injuries and usurpations, all having in direct object the establishment of an absolute Tyranny over these States. To prove this, let Facts be submitted to a candid world.
To read the full text and get the biographies of the signers please go to:
The Declaration
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 11 am to 4 pm. 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.
Good Food • Good Wine • Good Friends
About Sangiovese Grapes
Italian immigrants from Tuscany probably introduced the Sangiovese grape to California in the late 1800s, possibly at the Segheshio Family's "Chianti Station," near Geyserville. It is one of several varietal components of the field blend in many old North Coast and Gold Country vineyards that are often otherwise identified as Zinfandel.
Sanguis Jovis, the Latin origin for the varietal name, literally means "blood of Jove" and it is likely that Sangiovese (a.k.a. Sangioveto or San Gioveto) was known by Etruscan winemakers, although the first literary reference to it was in 1722. It is probably indigenous to Tuscany, whose most famous wine is Chianti.
The basic blend of Chianti was established by Baron Ricasoli in the 1890s. This averages 70% sangiovese as the varietal base (along with 15% canaiolo [red], and 15% trebbiano [white] and sometimes a little colorino [red]). Many vineyards are traditionally planted with this varietal mix. It is difficult even for the Italians to keep up with their own ever-changing and very detailed wine laws, which specify permitted grape types, maximum yields per acre, minimum alcohol content, minimum aging standards before sale, etc. Currently, the minimum amount of sangiovese permitted in Chianti is 90%. Other grapes that may be used now include malvasia toscana, a white grape far superior to the ubiquitous trebbiano. Still, the total white grapes used must not exceed 5% of the blend.
In some ways sangiovese is to Chianti as cabernet sauvignon is to Bordeaux. Both form the base of wines normally blended with other varietals and both by themselves share a certain distinctive elegance and complexity, when well-made.
There are at least 14 separate and distinct clones of sangiovese. At one point, there was some attempt in Italy to identify two separate "families", Grosso and Piccolo, although this seemed to have more commercial basis ("mine's better than yours") than ampelographic or taste evidence to justify this attempt to classify.
The fruit is slow to mature and late-ripening. With relatively thin skins, it has a tendency to rot in dampness and does not mature well if planted above an elevation of 1,500 feet. Sangiovese vineyards with limestone soil seem to produce wines with more forceful aromas.
The hot, dry climate, such as Tuscany provides, is where sangiovese thrives. Because these climatic criteria generally enhance quantity, rather than quality, it takes careful cultivation and winemaking techniques to produce really excellent wine from this grape. The official classification of Chianti itself demonstrates the widely fluctuating range of Sangiovese quality from those identified as ordinary vino di tavola to the highest classico superiore. Sangiovese is the #1 varietal in Italy with 247,000 acres, 10% of the entire wine grape crop.
The flavor profile of Sangiovese is fruity, with moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness. The aroma is generally not as assertive and easily identifiable as Cabernet Sauvignon, for example, but can have a strawberry, blueberry, faintly floral, violet or plummy character.
Typical Sangiovese Smell and/or Flavor Descriptors
- Fruit: strawberry, blueberry, orange peel, plum
- Floral: violet
- Oak (light): vanilla, sweet wood
- Spice: cinnamon, clove, thyme
- Oak (heavy): oak, smoke, toast, tar
Most Chianti up through the 1980s was imported in straw-covered fiasci and more attention was paid to low price than any quality factor. Probably because of this association, very few California wine reference books published before 1990 make mention of Sangiovese as either wine or grape. With no snob-appeal as a "collector's wine," it generated little interest from growers or consumers until relatively recently.
Tuscan winemakers, experimenting the past few years with blends of sangiovese, cabernet sauvignon and/or merlot have succeeded creating some excellent Supertuscan blends commanding high prices. This has led to an increasing number of experimental Sangiovese vineyards being planted and, as of 1991, there were 200 acres in California. (It is interesting, possibly foretelling, to note here that this is the same total as the entire cabernet sauvignon acreage planted in California in 1961.) The best results so far have come from Napa, San Luis Obispo and the Sierra Foothills. There are several California producers making proprietary blends of cabernet sauvignon and sangiovese, following the Supertuscan example.
July 2007 Drawing Winner
Vanessa Plantz
is our July 2007 winner of a $50 Giovanni’s gift certificate. To enter simply fill out a comment card in the restaurant of go to our online registrations at Our Website. HERE
Wines by the Glass:
Seghesio Sangiovese
As the oldest grower of Sangiovese in California, we have found that the best results are obtained when this grape is planted on unforgiving soils. The thin topsoils at our Home Ranch in Alexander Valley naturally devigorize the vines providing the lower yields necessary to succeed with this variety. In addition to the site, the other part of what makes our Sangiovese special are clones that Edoardo left us. Sourced from neighboring experimental vineyards at Italian Swiss Colony, these clones came to this country in the late 1800's. Of these four, we have chosen the smallest berry clone to represent the largest portion of our plantings.
Initial aromas of dark fruits and savory spices suggest blueberries, cherries and hints of anise. Our Sangiovese strives to be aromatically complex, deep in flavor and structured with balanced acidity and ripe tannins. It pairs well with red or mushroom-based sauces, pasta, grilled fish and meats.
Blue Grove Hill Merlot - Cabernet Blend
Inspired by the groves of trees with the magnificent and occasionally “blue” Table Mountain visible from Capaia, this Bordeaux blend is another fine example of the quality and excellence that CAPAIA strives for. The name “Blue Grove Hill” is given to the second range of wines produced and bottled at the impressive CAPAIA winery. Vinification of this wine follows the same careful process as the flagship CAPAIA, with each vineyard’s progress monitored and evaluated separately until the blending takes place. The wines are allowed to undergo Malolactic fermentation naturally in 2nd fill French Oak barriques, and then mature for approximately 8 months before being bottled and labeled at CAPAIA.
Ward Philadelphia, South Africa
Producer Capaia
Blend 64% Merlot, 34% Cabernet Sauvignon, 2% Cabernet Franc
Alcohol 14.5% vol -Sugarfree Extract 31.1 g/l - Residual Sugar 2.2 g/l
Total Acid 5.3 g/l - Maturation 8 months in 2nd fill French Oak Barriques
Recommended Temperature 16-18 °C
Ageing Potential Enjoy now, or within the next 5 – 6 years
Accolades Michelangelo International Wine Silver Award 2006
Masi Pinot Grigio
75% Pinot Grigio, 25% Verduzzo
Interesting color nuances with notable golden reflections. Attractive flower-fresh and ripe-fruit nose. The Verduzzo grapes ensure complexity and the Pinot Grigio grapes give their usual freshness on the palate. Marked hints of dried fruit and an aftertaste with hints of pineapple.
Pinot Grigio delle Venezie is the most up-to-date Italian white wine. The richness of the perfumes and aromas of this grape cultivated at Castions di Strada, in the Friuli region, complements the structure of the native Verduzzo grape, deliberately picked slightly over-ripe and matured on plateaux. Masianco is a Supervenetian of great personality which goes well with the typical dishes of today's cuisine: hors d'oeuvres, fish and grilled white meats.
Premium Wine of the Month
Kenwood Sonoma Valley Jack London Vineyard 2002
Rich and complex with aromas of plum, hazelnut and pipe tobacco and a hint of vanilla; a full-bodied wine with flavors of black currant and rich, elegant tannins with an excellent finish.
The 2002 Cabernet Sauvignon fruit was harvested in late September and early October, after an extended growing season. The extra time the grapes hung on the vine gave the resulting wine great depth and complexity. Following fermentation in stainless steel tanks, the wine was aged in French oak barrels for two years. The resulting wine is incredibly rich with powerful spicy and fruity mint flavors
Delicious now, this Cabernet will continue to develop and improve for at least a decade.
Drink of the Month:
Grey Goose Pear Martini
made with grey goose vodka
Welcome and Thank You
We know that you have a choice when dining out, so I would like to personally thank you for choosing Giovanni’s.
We strive to exceed your expectations, so if there is anything we can do to enhance your dining experience please let us know.
Mary LoDuca
Veal Scaloppine Piccata
- 1/2 cup flour
- 1 pound veal scallops, trimmed and pounded
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 2 tablespoons parsley, minced
- 1/2 lemon (optional), thinly sliced
- salt and pepper, to taste
Warm a serving dish in low oven or microwave. Spread flour in a plate and lightly dip both sides of scallops in it, shaking off excess. Meanwhile, in a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant. Add scallops (you may have to work in several batches to keep them uncrowded) and brown lightly on both sides (about 1 minute per side). Remove immediately to warmed serving dish, sprinkle with salt and pepper, and tent with foil to keep warm.
Pour oil out of skillet. With pan off heat add lemon juice, scraping up browned bits. Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley. Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat. Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired). Serve immediately.
Meet Your Servers
Sheri Fuscaldo
I have been with Giovanni’s for over two years now, but I have been a server or bartender for over thirty years. I have always enjoyed working with customers and meeting new people on a daily basis.
Giovanni’s is like having a second family, and I plan on staying on for quite a while. Besides this place needs more Cub fans like me.
My spare time is spent with my daughter who I love with all my heart. We spend a lot of time talking, shopping and just doing things together.
We would like to thank Sheri for making Giovanni's a wonderful experience for our employees and customers. We hope that you will do the same.
Our Menu is Available To Go
Call ahead for quick service
All of the items on our menu are available to go. If you are in a hurry or simply would like to eat at home or work, call ahead and we will have your order ready for you to pick up. Please allow appropriate time for preparation. If needed we can fax you a menu anytime.
American Culinary Federation
Indiana Chapter Chef of the Year Tim Merkel
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 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 standards of culinary skills, advance 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. Congratulations to Tim and best of luck in the national competition.
Munster Park and Recreation
Events for July
July 1st
Munster’s 100th Birthday Celebration
Centennial Park Amphitheater
Starts 4 pm
July 3rd
Fireworks Celebration
Munster Football Field
Starts 6 pm
July 4th
Independence Day Parade
Ridge Road US Air Force Flyover
Starts 2 pm
July 7th & 8th
Blues, Jazz and Fine Arts Festival
Munster Town Hall Grounds
Starts Noon
Theater at the Center
Cats June 28th - August 19th

Performance Times:
Wednesdays & Thursdays - 2:00 PM
Fridays - 8:00 PM
Saturdays - 8:00 PM
Sundays - 2:30 PM
Performances on select Thursday evenings and
Friday and Saturday matinees.
Lunch at Noon, a Show at 2,
or Dinner at 6, a Show at 8.
Only Minutes Apart.
Giovanni’s and the Theater
What a Lovely Way to Spend a Day
Know Your Spices
Pepper
Piper nigrum: Black, White, Green
Fam: Piperaceae
Schinus terebinthifolius: Pink Pepper
Fam: Anacardiaceae
The history of the spice trade is, above all, the history of pepper, the ‘King of Spices’. Pepper has been moving westward from India for 4,000 years. It has been used in trading as an exchange medium like money and, at times, has been valued so highly that a single peppercorn dropped on the floor would be hunted like a lost pearl. In classical times ‘tributes’ were paid in pepper, and both Attila the Hun and Alaric I the Visigoth demanded pepper as a substantial part of Rome’s ransom. Since the Middle Ages, pepper was the core of the European spice trade, with Genoa and Venice dominating the market. The Italian ‘pepperers’ monopoly of overland trade routes was the major determining factor in driving the search for an eastern sea route.
Spice Description
Pepper comes from several species of a vinous plant, the spice being the fruit, called peppercorns. Black pepper is the dried, unripe berry. The corns are wrinkled and spherical, about 5 mm (1/8 in) in diameter. Malabar and Tellicherry pepper are both considered top quality due to size and maturity, with only 10% of the largest corns being graded as Tellicherry. White pepper starts out the same as the black, but are allowed to ripen more fully on the vine. The outer shell is then removed by soaking the berries in water until the shell falls off, or are held under flowing spring water, yielding a whiter, cleaner pepper. Green pepper is from the same fruit but is harvested before they mature. Pink pepper, which is not a vinous pepper, comes from the French island of Reunion. Pink peppercorns have a brittle, papery pink skin enclosing a hard, irregular seed, much smaller than the whole fruit.
Preparation and Storage
Pepper is best purchased whole, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns keep their flavor indefinitely but quickly loses its aroma and heat after it has been ground. Peppercorns are very hard but easily ground in a peppermill. Cracked pepper is the partially broken corns, crushed using a mortar and pestle or with a rolling pin. Dried green peppercorns can be reconstituted for mashing into a paste by soaking in water. Peppercorns should be stored in airtight containers, away from sunlight.
Culinary Uses
Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. White pepper is used in white sauces rather than black pepper, which would give the sauce a speckled appearance. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. Pink peppercorns are called for in a variety of dishes, from poultry to vegetables and fish.
Attributed Medicinal Properties
Stomachic; carminative; aromatic stimulant; antibacterial; diaphoretic. Stimulates the taste-buds causing reflex stimulation of gastric secretions, improving digestion and treating gastro-intestinal upsets and flatulence. Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills.
Plant Description and Cultivation
An herbaceous annual of the buttercup family, about 60 cm (2 ft) high. The gray--green leaves are wispy and threadlike. Flowers are have five petals bout 2.5 cm wide (1 in), white with blue veins and appearing between June and September. They yield a seed capsule with five compartments each topped by a spike. The compartments open when dried to disperse the seeds. Nigella is native to western Asia where it grows both wild and cultivated. India, Egypt and the Middle East also cultivate it.
Smoking Policy Changes
Please be advised that both of our main dining rooms are now non-smoking. Smoking is still permitted in the Lounge area. Thank you in advance for your cooperation.
4th of July Safety Fireworks
The U.S. Consumer Product Safety Commission (CPSC) estimates that 8,800 people were treated for fireworks-related injuries in 2002. During the past 10 years, about a third of the injuries associated with fireworks have been caused by illegal explosives or homemade fireworks.
- Check local laws. Make sure that fireworks are legal where you live.
- If they are legal, know what kinds are legal and what kinds aren't.
- Don't let small children play with fireworks or set them off. Adults should either ignite the fireworks, or supervise older children who are doing it.
- Read the warnings, rules and instructions. Then, after you read them, follow them to the letter.
- Wear eye protection and keep all parts of your body out of the line of fire.
- Make sure the audience is out of range of misfired or misdirected rockets and roman candles.
- Set off the fireworks on a hard, flat surface away from anything flammable.
- Wait several minutes before walking up to a firework that didn't go off. Don't try to relight duds or misfires. Soak them in water.
- Have a bucket of water or a garden hose handy.
- Buy fireworks from reliable retailers.
- Never experiment with fireworks or try to make homemade ones.
- Avoid storing fireworks for extended periods. If you must store them, keep them in a cool, dry place.
- When the show is over, soak the expended fireworks and dispose of them in a trash container.
- M-80s and "blockbusters" are not legal fireworks; they are dangerous, banned explosives. They are extremely dangerous. Avoid anything that isn't clearly labeled with the name of the product, the manufacturer's name and instructions for proper use.
If you attend a professional display:
- You don't need to get close. The best view is from several hundreds yards away.
- If debris falls nearby, don't touch it.
- Leave pets at home. Dogs, in particular, can have their hearing damaged by the explosions.
American Culinary Federation
Chef Tim Merkel is a member of the American Culinary Federation
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