The American Liver Foundation’s annual Flavors of Westmoreland fundraiser was held April 17th at the Four Points Sheraton in Greensburg. Many area restaurants and chefs participated in the event, each provided a five-course meal for a table of ten. Our theme was an extension of April’s ingredient of the month. We celebrated the artichoke’s liver cleansing properties with an Artichoke Festival of our own.
Menu, flowers, and decor by The Laurel Garden.
So far, spring has been a busy season! As promised, here are some more pictures from our 40th anniversary. We received some wonderful gifts, including another Maltese Falcon (for a total of two!) and a beautiful new patio gate. Thank you to all of our staff, past and present, as well as our loyal patrons and friends for the wonderful custom iron gate. It will be gracing our patio entrance soon, taking the place of our antique gate which was stolen last year.
We also had a fabulous time last Monday at our cooking class! We prepared homemade ricotta gnocchi with pesto, chicken saltimbocca, and a shrimp, fennel, and blood orange salad in our kitchen. Of course, wine and hors d’oeuvres accompanied the lesson, and afterwards, everyone enjoyed a three course meal of the dishes we taught. Thanks to all who attended! And a special thanks to our great teachers: Nino, Linda, Kelly, and Micki. I hope everyone is now rolling gnocchi at home.
Last but certainly not least, Happy 65th wedding anniversary to Mr. and Mrs. Bennett! Pictured below is the cake and custom floral cake topper from their anniversary party at Nino’s. Also pictured, a lettuce wrap with rice vermicelli and i.think.i.can’s pickled carrots which we made for Rachel and Ian’s wedding tasting. Next month, check back for a look at what is sure to be a beautiful May wedding!
Artichokes are a sign of spring in Italy. Every April, this member of the thistle family is celebrated in Tuscany at the Sagra del Carciofo Artichoke Festival.
We feature Baby Artichokes Three Ways with fresh carciofini in a trio of delicious preparations—romano battered and fried, balsamic marinated, and sautéed with pomodoro and capers.