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All the King's News
by Carmela Strazzera |
Welcome to the Spring edition of the King Umberto Newsletter! Can you believe what a mild winter we had? Even though it hasn’t been that cold, I always look forward to the springtime. The days begin to get longer, the trees get their leaves back, flowers start to bloom, and the weather starts to warm up as each day passes. The smell of spring is as wonderful as the smell of a delicious meal at King Umberto!
Engagements are always exciting news. CHRISTINE PALAU & JAMES LODATO got engaged December 24th, 2007 and came out to celebrate with her best friend/maid of honor JUDI DALY and husband MIKE DALY who just had their third baby, so good news all around. On January 1st, 2008, MELISSA KAISER & RYAN KOUTSOGIANNIS decided to spend eternal bliss together. MARC PANTELEONE asked GINA RUGGIERO for her hand in marriage on January 12th, 2008. The two will wed October 10th, 2009 at Russo’s on the Bay in Howard Beach. Paris was the destination JACK SHIELDS had in mind when he decided to pop the question to KERI STONE.
On November 29th, 2007, LISA FANNIELLO & KEVIN RYAN and their families celebrated their upcoming wedding with a rehearsal dinner here. The wedding ceremony was set for Sunday, December 2nd, 2007 at St. Catherine of Sienna in Franklin Square followed by a reception at Westbury Manor. They honeymooned in St. Luica.
KATHERINE POJE celebrated her confirmation with her family on March 1st, 2008.
SENATOR & MRS. ALFONSE D’AMATO welcomed their new addition ALFONSE MARCELLO (5 lbs, 14 oz) on February 5th, 2008.
FRANK, HELEN and big brother ANTHONY VENDOME celebrated the christening of THOMAS NICHOLAS with friends and family on March 9th, 2008.
CAROLE & RON LONIGRO celebrated their 40th anniversary on March 9th, 2008, on that same day they celebrated their grandson DYLAN’S 4th birthday.
May you have a wonderful spring season! We look forward to seeing you on your next visit.
Contents Copyright 2007, King Umberto Inc.
Lewis Cellars is a small family winery established in 1992 by Debbie & Randy Lewis, and joined by their son Dennis. They are hands-on in every aspect of vineyard management, winemaking, sales, and distribution. It is their continuing goal to create world class wines. Our featured wine is their Cabernet Sauvignon.
The unique style of their wine begins in the vineyards. They source the finest fruit available from Oakville, Rutherford and Pritchard Hill. Each site was selected for a specific varietal character. They have chosen low vigor rootstocks and a selection of clones to give balanced vines with modest yields, producing maximum flavors. They are in the vineyards year round, walking the rows during every developmental stage: from pruning to bud break, bloom to set, and veraison to harvest.
Lewis Cellars Cabernet Sauvignon delivers complex aromas of black currant, sweet oak spice, espresso and tobacco. 100% Cabernet Sauvignon, the wine makes a sweeping broad entry with briary, black fruit at the core and compelling chocolate flavors that yield to a long chewy finish.
Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, one of the most widely-planted of the world's grape varieties. It may soon be the most planted of any grape variety. Cabernet Sauvignon is grown in most of the world's wine regions (except the very coldest), although it requires a long growing season to ripen properly and gives low yields. This varietal, while frequently aromatic and with an attractive finish, also tends to lack mid-palate richness and so is often blended with lower tannin, but 'fleshy' tasting grapes, particularly Merlot and Shiraz/Syrah. Cabernet Franc is often used in blends with Cabernet Sauvignon to add aromatics. Cabernet Sauvignon wines are generally full-flavored, with a stronger flavor than Merlot for instance, and with a smooth and lingering "finish."
Cabernet Sauvignon, like all noble wine grape varieties, is of the species Vitis Vinifera, and genetic studies in 1997 indicated it is the result of a cross between Cabernet Franc and Sauvignon Blanc.
FUN FACTS
- One barrel of wine equals roughly 20 cases, which equals 120 glasses.
- A ton of grapes makes about 720 bottles of wine or 60 cases.
- One vine annually produces between 4 and 6 bottles of wine or between 20 and 30 glasses.
- Each bottle of wine contains about 2.8 pounds of grapes; therefore each 5 ounce glass of wine contains a little over half a pound of grapes.
- There are between 15 and 45 clusters of grapes per vine.
- One acre of land is home to between 900 and 1300 vines.
Chicken Scarpariello
(Serves 4)
3 lb whole chicken, cut into pieces
2 cups fresh mushroom, sliced
2 ripe tomatoes, peeled, seeded, drained and chopped
1 cup all purpose flour
5 garlic cloves, minced
Juice of half lemon
12 pepperoncini, more if you like spicy
2 tablespoons of butter
3 cups chicken stock or Bullion
4 basil leaves, chopped
1 cup dry white wine
1 cup vegetable frying oil
Salt and freshly ground pepper to taste
Dry the pieces of chicken on paper towels. Heat the oil in a shallow pan over medium heat. When the oil is hot, dredge the chicken in the flour, shaking off excess flour and add to the pan a few at a time. Cook for about 2 minutes on each side until they stiffen slightly and turn deep yellow. Remove from the pan to a dish and add fresh pieces into the pan until all chicken is done.
Drain oil and place all the chicken in the pan and return on burner over medium-high heat. Add the pepperoncini, butter, garlic, mushrooms and chopped tomatoes. Sauté for 2 minutes, then add the lemon, white wine, chicken broth, basil, salt and pepper. Cook over medium heat until the liquid is reduced by half, and has the consistency of a sauce.
Transfer the chicken to warm serving plates, pour sauce on top and serve with your favorite side dish.
Note: You can substitute the chicken on the bone with chicken breast by cutting the breast into 1 inch thick fillets and use the same procedure. Just remember that the chicken breast cooks faster, so you don’t want to overcook or else it will become tough.
This recipe varies from region to region in Italy. Some regions add sausage, diced potatoes, or green peppers, and add different fresh herbs, like chopped rosemary. In the end, you can add to this recipe whatever you like. I'm sure the aroma of this dish, lemon-garlic scent, never fails to make someone hungry, especially myself. Enjoy!
Dear Rosario,
Sonia and I would like to wish you the Happiest and Healthy New Year in 2008. You and your restaurant (King Umberto) family are very special to us and we cherish your sincere friendship and kindness.
You are a dear friend to us and we always feel like part of your family whenever we come to Long Island to have a truly great meal with outstanding wines.
All the Best,
Love,
Sal & Sonia
Dear Rosario,
There's nothing like the sound of 750 kids eating great pizza! Your pizza was a great hit at our school today. It was a pleasure to work with your staff, Ciro and John. They were truly professional; the pizzas were delicious and delivered on time.
My neighbor, Joanne Abruzzo, recommended your restaurant to me in the past. After my experience with your restaurant today, my husband and I will be coming to dinner this evening. I know that whatever we order will have to be as good as the pizza we had today.
Thank you from the Floral Park Bellerose School PTA.
Angie Montanaro
Treasurer
Nassau and Suffolk counties are home to about 1500 restaurants that identify themselves as Italian, according to Dun & Bradstreet. King Umberto is listed as one of the top 40 Italian restaurants on Newsdays Top 40 List!
What does "Italian Restaurant" mean on Long Island? Long Islanders hold widely diverse notions of what an Italian restaurant should be. Restaurateurs have complied - there is an establishment to suit every taste. What they all share is a commitment to providing a setting for culinary nostalgia.
Who remembers the smell of sauce simmering in the pot when visiting family for Sunday dinners? How great it was to eat to your heart’s delight and get the best meatball on the plate! Traditional Italian-American places, such as King Umberto's in Elmont, bring Long Islanders back to their childhood - whether they are reminded of their own mother's cooking or of dinners out that the whole family enjoyed at a favorite restaurant.
Newsday rates Italian restaurants on Long Island based on the essential questions: How does the food taste? Whether the goal is to be authentic, to adapt or to improvise, does it work? How is it served? Would I pay for this meal? King Umberto’s was rated and made the list.
“THE GRANDMA PIZZA,
NAMED & PERFECTED HERE!”
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Villa Umberto® News
Villa Umberto ∙ 90 Meacham Avenue ∙ Elmont, NY 11003 |
Dear Ciro & Staff,
We would like to thank you & your staff for the wonderful job at our engagement party on October 14th, 2007. Everyone was very pleased with the food & the fabulous job you & your staff did. Thanks so much for making our special day memorable. We will continue to recommend everyone we know to have their parties at Villa Umberto.
Thanks again,
Jennifer Piazza & Richard Minori Jr.
December 2007
Dear Ciro, Rosario, and the Villa Umberto Staff,
Thank you so much for providing such a beautiful and warm reception for our wedding! Merry Christmas & Happy Holidays to all!
Love,
Monica & Alex Schneider
Dear Rosario,
We wanted to thank you for the wonderful party at Villa Umberto's. Joseph's Christening party was perfect. As always, the food and staff were amazing. Thank you for always making us feel at home. We look forward to our next visit.
Love,
Elizabeth, Nick & Joseph
December 31, 2007
Dear Rosario,
Thank you so much for a wonderful evening at the Villa. Everything was superb! Ciro and Rocco were truly outstanding in all that they did. Christmas Eve and Noel's 50th birthday were made extra special because they were spent at Villa Umberto. We can't wait to spend another special event at your restaurant. Happy New Year!
Love,
Laura & Noel Rodgers
If you would like more information on any events, please feel free to give us a call at Villa Umberto (516)352-VILLA (8455).
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Private party rooms are also available for holiday parties of all sizes, including corporate parties. Total capacity for each party room:
Puccini Room: 25-55 persons
Verdi Room: 60-95 persons
Manzoni Room: 90-180 persons
Call Ciro at (516) 352-VILLA (8455) for more information!
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