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August 2007 Newsletter
Martini Month
What can beat a martini chilled to perfection during the sweltering days of August! Did you know that the martini is named after Martini and Rossi the importers of vermouth.
Specialty Martinis
Chocolate Martini, vodka with Godiva chocolate liqueur
French Martini, vodka and Chambord liqueur
Giovanni’s Cosmopolitan, vodka, Triple Sec, cranberry juice and a lemon twist
Lemon Drop, vodka, Lemoncello liqueur, Triple Sec and a fresh lemon slice
Grey Goose Pear Martini, Grey Goose Pear Vodka, pear nectar and Triple Sec
Van Gogh Vodka Signature Martinis
Apple Martini, Van Gogh Apple Vodka and Sour Apple Pucker
Blueberry Martini, Van Gogh Blueberry Vodka, Chambord, Triple Sec, cranberry juice
Pineapple Martini, Van Gogh Pineapple Vodka with creme de banana
Pomatini Martini, Van Gogh Pomegranate Vodka with pomengrante juice
Mango Martini, Van Gogh Mango Vodka with fresh Mango puree
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 Wine Barrels
The use of wine barrels (especially oak barrels) to store and age wine is a centuries old tradition (and solution). Wine aged in oak barrels is enhanced with the addition of vanilla and oak overtones. Wooden Wine Barrels also allow for a small amount of evaporation of the contents during the aging period.
French Oak was considered especially desirable wood for making wine barrels for many years. Most French Oak comes from one or more of the forests that were planted in the days of Napoleon for shipbuilding. Since the days of sailing ships have come and gone, those French forests have become ongoing forestry operations. Five primary forests used for wine barrel production are Allier, Limousin, Nevers, Trancais and Vosges. Each of these forests produces wood with distinctive characteristics involving tightness of the wood grain as well as the amount of oak flavors that are imparted to the wine. Tight grained wood tends to impart the Oak characteristics (vanilla, spice and butter flavors) much more slowly than wood with looser grain. Winemakers select wood for their wine barrels from different forests for the effect on the finished wine.
Early experiments with American Oak (and that of many other countries) were not very successful since the amount of influence that the barrel had on the taste of the wine was too great. At first it was thought that the problem was with the wood itself. Now we know that most of the difficulties were caused by the way the wood was prepared and the way the barrel was constructed. As coopers began using traditional French barrelmaking techniques on 'foreign' oak, the results improved dramatically.
Perhaps the two most significant differences in wood preparation and barrel construction techniques were the seasoning of the wood and the way the staves were prepared. The French Coopers always let the wood air-dry for at least 24 months to attain proper seasoning. The American barrel makers were more used to building whiskey barrels and used a kiln-dry method to season the wood. The staves for whiskey barrels were also sawn rather than split. The French barrel makers split the wood along the grain of the wood to make the staves. Splitting rather than sawing produced staves (and ultimately barrels) that had more subtle effects on the wine.
Once the French barrel building techniques were applied to Oak from other countries, the results improved substantially. It is now common to find American Oak as well as that of several other countries including Hungary in the construction of wine barrels. Barrels made from American Oak typically cost less than half the price of French Oak Barrels and are now capable of achieving similar results
During the construction of the barrel, a step takes place where the partially assembled barrel is placed over a small wood fire. During this step, the inside of the barrel is charred or 'toasted'. The amount (depth) of char in the barrel has an effect on the wine that is aged in it. Winemakers can normally order their barrels with Light Toast, Medium Toast or Heavy Toast. The 'toast' decision will be made based on the grape variety to be used in the barrel as well as the style of wine to be produced.
There are a wide variety of additional options available to the winemaker when it comes to wine barrels. Many winemaking regions have traditional shapes (i.e. - Bordeaux Barrels vs. Burgundy Barrels). There are also many sizes of barrels as well as variations in the thickness of the staves and the way the barrels are finally constructed.
It is most common for wines to be fermented in temperature-controlled Stainless Steel tanks before they are placed in oak barrels for aging. Some grape varieties, such as Chardonnay and Pinot Noir, may be fermented and aged in the same Oak barrel. Since new barrels impart more flavors to the wine than previously used barrels, the percentage of new barrels used by a winery each year is an important piece of information. By the time a barrel is about 5 years old, it is virtually neutral as far as its influence on the taste of the wine.
Various techniques have been developed to extend the use of barrels or to gain the benefits of oak aging without actually going to the time or expense of the traditional methods. One method involves shaving the inside of used barrels and inserting new thin inner staves that are toasted. Another procedure is to use oak shavings in a large 'tea bag' that is placed inside stainless steel tanks of wine. None of these cost saving techniques has been able to achieve the results of traditional barrel aging.
July 2007 Drawing Winner
Randy and Samantha Ashe
are our July 2007 winners 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:
Mirassou Pinot Noir
Balancing intense fruit flavors with delicate aromas and subtle hints of oak, Mirassou wines embody the optimism and pioneering spirit passed down through six generations of the Mirassou family. Featuring a bright, approachable style, this wine honors the Mirassou family's heritage as the pioneer of California Pinot Noir while appealing to a new generation of wine enthusiasts.
Vintage: 2006
Winemaker Notes: The 2006 Mirassou California Pinot Noir is made with carefully selected California fruit. The California appellation allowed the winemaker to choose the best fruit from each region, which acts as the foundation of this fruit forward style of Pinot Noir. Our winemaker, working in close partnership with the viticulturists, created an intensely flavorful Pinot Noir that reflects the terrior of the regions.
To protect the flavors of the fruit, the grapes were harvested in the cool of the morning and cold soaked for five to seven days prior to fermentation. Fermentation occurred at about 80 degrees Fahrenheit, with special attention given to the balance between fruit, weight, and texture. During the latter stages of fermentation, the tannin and flavor profile were closely guided to avoid harsh tannins from the seeds and skins.
The winemaker's aim with the 2006 Mirassou California Pinot Noir was to gently guide the flavors and components along their journey from vineyard to the bottle, resulting in a wine that is approachable while retaining the hallmark fruit-forward characteristics of Mirassou wines.
Taste Profile: Our 2006 Mirassou California Pinot Noir displays intense flavors of strawberries, pomegranates, and cherries. These primary flavors are enhanced by secondary flavors of floral and spice characters. This wine is at its best if enjoyed within a year of release, but should be able to age in the bottle for up to three years.
Finished Wine: Displaying intense fruit flavors of strawberries, pomegranates, and cherries, balanced with delicate floral notes, Mirassou California Pinot Noir is a bright reflection of our heritage as the pioneer of California Pinot Noir.
Mirassou Chardonnay
Balancing intense fruit flavors with delicate aromas and subtle hints of oak, Mirassou wines embody the optimism and pioneering spirit passed down through six generations of the Mirassou family. Featuring a uniquely approachable style, this wine honors the Mirassou family's heritage while appealing to a new generation of wine enthusiasts.
Vintage: 2005
Winemaker Notes: The grapes used to create the 2005 Mirassou Monterey County Chardonnay were primarily sourced from Monterey County. The cooler temperature on the coast yields a longer growing season, allowing the grapes to develop deep flavors which results in intensely flavorful wines. The goal was to achieve a range of ripeness levels to ensure our Chardonnay reflects the best varietal characters of Monterey County. This was accomplished by combining the cool climate characters and crisp acidity from our northern vineyards with the ripe and rich characters obtained from the warmer southern vineyards.
The grapes received some skin contact, which provided a layer of complexity and enhanced the flavor of the Chardonnay fruit. The grapes were partially fermented in stainless steel tanks to maintain a clean, crisp and delicate structure.
Some of the wine underwent malolactic fermentation to round the natural acid, offering a degree of creaminess yet focusing to retain the natural crispness of the fruit. The wines were blended with a small percentage of Viognier to add a subtle layer of floral character to the wine.
Taste Profile: The 2005 Mirassou Monterey County Chardonnay displays intense fruit flavors of citrus, tropical fruit, and green apple. These primary flavors are complimented by secondary flavors of pear, melon, citrus, and floral characters. Subtle oak influences contribute a subtle creamy and vanilla character, resulting in a well-balanced, medium-bodied wine.
Crisp and delicately structured, as a result of the cooler but sunny growing conditions that provide naturally firm acid levels, this wine is extremely food friendly. It is at its best if enjoyed within a year of release, but should be able to age in the bottle for up to three years.
Finished Wine: Balancing crisp fruit flavors of peach and nectarine with hints of tropical fruit and vanilla, Mirassou Monterey County Chardonnay is a unique expression of California's cool-climate coast and a bright expression of California's most celebrated growing regions.
Martin Codax Albarino
The Albarino grape is reputed to be a relative of German riesling and may have been brought to Spain by monks as far back as the 12th century. It is grown in the Rias Baixas region of Galicia, which is snuggled in between Portugal and the Basque country on the rugged and beautiful Atlantic shores.
Martin Codax is a name given to this white wine by the group of small producers who have banded together to make wine in the Bodegas de Vilarino-Cambados.
This wine has floral overtones and is typified by the peach or melon aromas that are always present. A flinty, dry white, it is suitable for summer drinking and goes well with summer dishes such as salads or seafood.
Our prediction is that Albarino wines will become excessively trendy as more people come to realise what amazing value for money they represent.
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.
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
Granita alle Fragole
Strawberry Granita
* 1 1/2 cups water
* 3/4 cup sugar
* 2 pints strawberries
Try to use the ripest strawberries for this. Substitute unsweetened frozen strawberries rather than under-ripe ones.
Combine the water and sugar in a small nonreactive saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Cool the syrup. Rinse the berries. Wrap and refrigerate a few attractive strawberries to garnish the granita. Hull and puree the remaining strawberries in a blender. Measure 2 1/2 cups strawberry puree and add to the cooled syrup. Stir well to combine.
Pour the mixture into a nonreactive gratin dish or roasting pan and place in the freezer. When the mixture starts to freeze, stir it every ten minutes, scraping the granita off the bottom and sides of the pan so that it freezes evenly. When the granita no longer has any unfrozen liquid in it, stir well and pack in a chilled container. Press plastic wrap against the surface, cover the container with a lid and store in the freezer. The granita is best on the day it is made. Serve the grania in chilled stemmed glasses topped with a spoonful of unsweetened whipped cream. Garnish each portion with a whole berry
Meet Your Servers
Beverly Gootee
I have been with Giovanni’s for seven or eight years come labor day. I am moving to Florida by the end of the month and hopefully will have more time for my two children Jennifer and Rocky and my adorable grandson Caeden who will be three, August 30th.
Giovanni’s is a great family of people who are awesome to work with and are a very diverse group all working together to make Giovannis’s, “Giovanni’s”. I would like to thank Nancy and Mary for being a great bosses, friends and just all around great people I will miss you all, but the show must go on.
In closing I would like to invite everyone to my going away party Sunday, August, 26th from 1pm to ??? at the American Legion Post #80 on Ridge Road in Highland. Thanks again to everyone and I hope to see you at my party.
We would like to thank Beverly 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 August
August 4th
Kid’s Triathlon
Community Park Pool
8am to 1pm
August 5th
Community Games Tennis
Munster High School Tennis Court
Starts 5 pm
August 10th
Community Games Track & Field
Munster High School Track
Starts 8am
August 18th & 19th
Summer Arts & Crafts Fair
Community Park
9am to 4pm Free Admission
CSRI (Cooperative Special Recreation Initiative)
Pool Party at Munster Community Pool for Special Recreation individuals and their families
Monday August 13th from 7 to 9pm, $2 per person
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
Parsley
General Description
Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.
Geographical Sources
Parsley is grown in California.
Traditional Ethnic Uses
Parsley is most popular as a garnish and is an excellent breath freshener. It is high in vitamins A and C, and contains iron, iodine, and copper.
Taste and Aroma
Parsley has a light, fresh scent and flavor.
History/Region of Origin
Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person’s name. It spread to the Americas in the 17th century, where it now grows plentifully. It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces.
A Few Ideas to Get You Started
Stretch homemade pesto and other green sauces by adding a generous amount of Parsley during mixing. Stir Parsley into melted garlic butter for a savory, yet simple, pasta or steamed vegetable topper. Add directly to liquids, cooked foods, melted butter, and salad dressings for a light spicy touch. Try a nosalt herb blend by combining 1 tablespoon each Parsley Flakes, marjoram, and thyme. Crush Parsley in your hand or with a mortar and pestle before adding to food.
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.
American Culinary Federation
Chef Tim Merkel is a member of the American Culinary Federation
Webmaster/Publisher - PATM Web Services - (708) 251-2616
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