Your Holiday Checklist - Starts Right Now.
We have solutions galore.
8 6 0 - 4 4 3 - 6 8 1 7
This week the tasting falls on Friday The Thirteenth.
This might bother a typical package store - but not us. We have the perfect cure for Triscadecaphobia. Please Stop in on Friday Night so we can share it with you.
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New London In the news again
The New York Times Article featured a photo
of our store - (that's us in the background)
If you missed the story read it HERE
The New York Times Article featured a photo
of our store - (that's us in the background)
If you missed the story read it HERE
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Thanks to everyone for coming out to support the inaugural session of "Trabadour Nights" at City News.
The next performance date will be added soon.
****
Mark your Calendars ForFriday November 20th
Local Author Marci Alborghetti will be signing copies of her new book
"The Chrismas Glass" during the wine tasting in our store.
Also - look for the profile in The Day newspaper coming on Sunday November 15th.
****
Remember - Just Two Weeks Left:
The Connecticut Cajun himself - Chef Phil Hubbard is cooking authentic Cajun Cuisine at The Beanery on Thursday the 12th, and Thursday 19th of November.
MENU THIS WEEK
Chicken Creole
This is the classic chicken dish in Creole and Cajun country. The diced chicken dish is made with a classic roux as well as a mixture of veggies, brown sugar and lemon - It's served with white rice and is soooo good!
This is the first dish Phil learned to cook in New Orleans.
Shrimp, Creole Tomato and Corn Bisque
This is a real treat! It's an elegant first course or a hearty main dish - either way - you will want more!!!
The bisque has a blend of peppers, shrimp and cream along with spices and veggies that can easily become habit forming.
SWEET POTATO PONE
If you have never had this classic Southern dessert you are in for a treat. This is the recipe that Phil got from Leah Chase, the 87 year old owner and chef of the famous Dookey Chase's in New Orleans.
This has been the favorite dessert for years at the New Orleans Jazz and Heritage Festival (Jazz Fest) - and for good reason!
If you have been waiting for a reason to visit the authentic 1900's seating area at City News this is it.
This is a great opportunity to make plans and meet your friends downtown for something special.
We have lots of seating and the mood will be festive - we hope you can join us. Questions:
8 6 0 - 4 4 3 - 6 8 1 7 - Option # 2 for The Beanery
***
Please join us.Our annual Jonathan Edward's Thanksgiving tasting is just around the corner more details next week.
***
Wednesday Beer Tasting - Continues.
Great Beer, Great Food, No Charge.
Does It Get ANY Better Than That?
Stop By After Work.
84 Bank Street New London
***
Wednesday Beer Tasting - Continues.
Great Beer, Great Food, No Charge.
Does It Get ANY Better Than That?
Stop By After Work.
84 Bank Street New London
***
Remember - Just Two Weeks Left:
The Connecticut Cajun himself - Chef Phil Hubbard is cooking authentic Cajun Cuisine at The Beanery on Thursday the 12th, and Thursday 19th of November.
MENU THIS WEEK
Chicken Creole
This is the classic chicken dish in Creole and Cajun country. The diced chicken dish is made with a classic roux as well as a mixture of veggies, brown sugar and lemon - It's served with white rice and is soooo good!
This is the first dish Phil learned to cook in New Orleans.
Shrimp, Creole Tomato and Corn Bisque
This is a real treat! It's an elegant first course or a hearty main dish - either way - you will want more!!!
The bisque has a blend of peppers, shrimp and cream along with spices and veggies that can easily become habit forming.
SWEET POTATO PONE
If you have never had this classic Southern dessert you are in for a treat. This is the recipe that Phil got from Leah Chase, the 87 year old owner and chef of the famous Dookey Chase's in New Orleans.
This has been the favorite dessert for years at the New Orleans Jazz and Heritage Festival (Jazz Fest) - and for good reason!
If you have been waiting for a reason to visit the authentic 1900's seating area at City News this is it.
This is a great opportunity to make plans and meet your friends downtown for something special.
We have lots of seating and the mood will be festive - we hope you can join us. Questions:
8 6 0 - 4 4 3 - 6 8 1 7 - Option # 2 for The Beanery
***
The Triscadecaphobia
Wine Tasting Please Join Us
Friday November 13 - 6-9 p.m. - No Charge
A Great Way To Start Your Weekend.
1 -
Chateau La Rame Bordeaux Blanc $16Our friend Michael Kane from Rosenthal Wine Merchants possesses an encyclopedic knowledge of wine and a boundless, infectious enthusiasm. Example:
"The 20 hectares of Chateau La Rame are set on a clay-limestone soil blessed with an exceptional substratum marked by a bed of fossilized oysters dating from the Tertiary era."
From vines averaging 45 years old, this sublime Sauvignon Blanc Sec is one of our perpetual favorites, with lemon laser clarity and a touch of brine.
That's a lot going on for $16!
2 - Consenso Cabernet Sauvignon $12
This little Italian Cab comes from Valeggio sul Mincio, near Lake Garda in Northern Italy.From the small family vineyards of Luigi Rizzi, this is a soft, velvety red with dark plummy tones and an unmistakably Italian touch of smoke and leather.
The price makes it a fantastic deal - but would you expect anything less? From the people that bring us Per Marco & San Sole - this is another great choice.
Muga Rioja Reserva $27
Bodegas Muga have been making their wines in the same facility in Haro, Spain, for two centuries.This 2005 Reserva is bright ruby in color, with plenty of dark cherry, with coffee and char notes from the ancient, arid vineyards.
The wine is aged starting in large oak vats, then continues for 24 months in small barrel for the development of fine tannins. Elegant, perfectly balanced, an affordable classic.
4 - McLaren Vale "Squid Ink" Shiraz 2006 $34
This is a very low-production Shiraz from a tiny cooperative near Adelaide in Southern Australia. 2005 was a dry season, and the Shiraz grapes grown here were tiny, blue-black and stained the fingers - hence the name (no squids were harmed in the making of the wine).
Ripe berry nose, firm tannins and a long finish - winemaker Brian Light declared it, "The most intense wine we have bottled."
It's become a cult favorite around here, but now is sold out worldwide - we've got TEN bottles and plan to crack one for you, the eager drinking public- please join us.
Everything is baked from scratch - delivery to your front door is available - all you need to do is take credit for all the hard work.
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O R D E R D E A D L I N E
Sunday November 22nd.
YOU TAKE THE CAKE
*******
This edition is dedicated to the memory of
Dr. John Caltabiano.
He really made a difference.
AAA.
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