In This Newsletter:

• Pizza Antica’s New Fall Menu Has Arrived
• Enjoy Weekly Wine Nights at Pizza Antica
• Take Advantage Of Our All-Day Take Out Service
• Local Fundraising Opportunities at Pizza Antica
• Brussels Sprouts Salad Recipe and Wine Pairing
• ROAST Coffee Company at Pizza Antica

Pizza Antica’s New Fall Menu Has Arrived

Fall is here and we are pleased to announce the arrival of our new seasonal menu. Executive Chef Gordon Drysdale has assembled a mouth-watering selection of new creations along with some past favorites, using the season’s best ingredients, including his famous Brussels Sprouts Salad, Herb Marinated Breast of Chicken with Warm White Bean Salad and Sherry Vinegar Jus, and Bartlett Pear Pizza with Sweet Garlic and Mt. Tan Triple Cream Cheese. Click here to view our entire fall menu. Or if you’d like to re-create the Brussels Sprouts Salad click here to view a step-by-step recipe.

Enjoy Weekly Wine Nights at Pizza Antica

Pizza Antica Granite Bay is hosting a series of Wine Nights every Monday evening, beginning at 5:00 p.m. through the month of December. We’re delighted to offer any bottle of wine on our list of over 60 great selections at half price. Or, bring in your own favorite bottle and we will happily waive the corkage fee.

Take Advantage Of Our All-Day Take Out Service

Don’t feel like cooking? Our entire menu is available to-go, all day long. Call us at 916.786.0400 to place your order. We also offer large party services. For more information, please inquire with one of our managers.

Local Fundraising Opportunities at Pizza Antica

We at Pizza Antica strongly believe in giving back to our local communities. We offer special fund-raising dining nights on behalf of local schools, clubs, sports and other organizations where a percentage of sales from that night’s proceeds go directly back to the organization. Please contact Mike Clark, our general manager, for more information.

Recipe From Our Fall Menu

Brussels Sprouts Salad - Serves 4

Ingredients:
½ pound slab of bacon
2 medium onions, peeled and sliced
2 tablespoons canola oil, plus 3 tablespoons for salad
6 slices country style bread, crusts removed and cut in 1/2” squares
2 tablespoons extra virgin olive oil
6 large eggs
2-3 pounds brussels sprouts (should have about 40 sprouts)
3 tablespoons red wine vinegar
1/2 cup canola oil
1 large clove garlic, minced
1 large shallot, minced
2 teaspoons fresh thyme leaves

Early in the day, prepare the mise en place:  cut bacon into 1/2” squares and cook over low heat until almost crisp, drain off most of fat and set aside. Heat 2 tablespoons canola oil until just smoking and cook sliced onions over medium high heat until golden brown, drain and set aside. Toss cubed bread with extra virgin olive oil and toast in a 300 degree oven until golden brown and crispy (approx. 20-25 minutes). Allow to cool to room temperature and set aside.

Cover the eggs with cold water, bring to scald, and let sit in scalding water for 8-9 minutes (be sure yolk is firm but a little undercooked). Run cold water over eggs to stop cooking, peel, and cut into 1/8ths. Reserve, covered, in the refrigerator.

Also early in the day prepare your vinaigrette:  soak the garlic, shallots and thyme in the vinegar for 45 minutes, more or less, and slowly whisk in the oil. Season to taste with salt and pepper and reserve, covered, for service.

While all the other items are working, clean the sprouts:  remove the first few dark leaves and discard. Cut off the stem, and separate the leaves one by one (this is not particularly fun). When you get to the light green center and can’t pull off the leaves, either slice the heart very thin or reserve for other uses.

To cook the salad (finally!):  in a large sauté pan, heat remaining canola oil until almost smoking and add leaves. Toss until wilted, about 3 minutes, season with salt and pepper, then add reserved onions and bacon and warm a little more until hot. When hot, add vinaigrette, toss to distribute and taste for seasoning. When seasoned correctly, add croutons and chopped eggs, toss to incorporate and serve!

Wine Recommendation

Pizza Antica offers a wide range of wines. The wine list has over 60 selections from all over the world. Here is one that Andrew Green, our Wine and Spirits Director, feels is a perfect pairing to go with Gordon's “Brussels Sprouts Salad” recipe. Enjoy!

Riesling, Joseph Rosh, Kabinet 2005

“Joseph Rosh Riesling has wonderful level of acidity that compliments the richness of the Warm Brussels Sprouts Salad, and with a dollop of sweetness this wine counter-balances the slight bitterness of the fresh Brussels Sprouts.”

ROAST Coffee Company at Pizza Antica

Bacchus Management Group, the team behind Pizza Antica, announced the launch of ROAST Coffee Company, an artisanal coffee roasting company offering single origin and estate coffee beans from around the globe. ROAST follows the time-honored, traditional methods of roasting. ROAST and Pizza Antica are currently offering a selection of their eight proprietary blends, ROAST sources beans from around the globe to offer a menu including the Rwandan Kigali and the La Minita, Single Estate Costa Rica roast. In keeping with Bacchus Management Group’s sustainable practices, all of the coffees sourced by ROAST are organic, certified Fair Trade, and shade grown to preserve bird habitat and eliminate the need for herbicides and pesticides and the coffee grounds composted. Pizza Antica is now serving ROAST, stop by and enjoy a cup!