Anthology

Colorful Classic-Inspired Creations

by Casey Pukl

Whether they’re raw, stewed, roasted, or pureed into a sauce, tomatoes have always been a huge part of my diet. Rich in lycopene, these little vegetables (they’re actually technically fruits) are great for your health. Tomatoes come in several varieties ranging from heirloom to cherry, and beefsteak to grape. Each variety has it’s own set of unique flavors, shapes, and sizes. Tomatoes are best enjoyed when slightly soft and ripe, but not mushy.

Today, Executive Sous Chef Kristen Burman and beverage manager Marc Canzoneri have two special recipes to share using this delicious farm fresh treat!

Heirloom Tomato Panzanella
Bread, Basil, Extra Virgin Olive Oil

When I think of tomatoes, I instantly think of Italian cuisine. From the classic caprese salad to a light marinara sauce, tomatoes are a staple, and for good reason! This week’s Farm Fresh dish was inspired by a classic, rustic Italian dish that’s ideal for warmer weather.

Panzanella is a classic Italian salad made up of stale bread and tomatoes which originated in Florence. While there has been some debate regarding the original recipe’s ingredients, the staples have remained the same. Executive Sous Chef, Kristen Burman, starts with some torn pieces of stale bread and ripe tomatoes. “You can use fresh bread as well,” she says, “but the stale bread absorbs the juices better.”

Toss the bread in a little melted butter, and then toast it for a few minutes. While the bread is toasting, cut the tomatoes into cubes or wedges (whichever you prefer), and place them in a large bowl. Once the bread is toasted to a nice golden brown, toss it with the tomatoes, fresh torn basil, a sherry or white balsamic vinegar, and extra virgin olive oil. Season with salt and pepper to taste!

This recipe is a perfect appetizer for those outdoor summer parties, or even as a light meal. You can’t go wrong! Read the rest of this entry »

An Interview with Glen Phillips of Toad the Wet Sprocket

By Casey Pukl

One of my all-time favorite bands of the 90’s has to be Toad the Wet Sprocket. With hits like “Walk on the Ocean”, “Fall Down”, and many more, it’s no surprise that these guys have been around since the late 80’s and are still going strong. After some much needed time off, the band has regrouped, and is finding the fun in touring and recording again.

I had the chance to catch up with singer/songwriter Glen Phillips last week and get the latest info! Read on to find out what they’re working on, how they’re keeping it fun, and just what they’re looking forward to most about returning to Anthology! Read the rest of this entry »

A Look at Our Non-Traditional Dishes

by Casey Pukl

Last week we took a sneak peek at our brand new lunch menu’s twists on traditional lunch favorites The Reuben and The Wedge Salad. This week, we wanted to show you some of the more unique dishes we’ll be serving up at our rockin’ lunches!

Seabass Crudo
Roasted Jalapeno Crema, Avocado, Guava, Taro Root Chips

Start off your meal on the lighter side with this refreshing and palate pleasing crudo. With fresh slices of buttery seabass, cubes of avocado, and a spicy jalapeno crema, the textures and flavors create a perfect harmony. The taro root chips add a crisp texture to contrast the smooth spice of the jalapeno, sweetness of the guava, and creaminess of the rest of the dish.

As if that’s not appealing enough, just look at it! Doesn’t it look like a painting?

Moving onto one of our incredible entrees… Read the rest of this entry »

Brad Gardner and Ian Crosby Shine

by Casey Pukl

It’s no secret that Anthology has a stellar production team. Production manager, Brad Gardner, now has 9 Emmy nominations and 3 wins to his name (and a big win from 2011)! Now, not only do we have one Emmy-nominated team member, but we can make that two. Production assistant, Ian Crosby, is officially one of the youngest pro-craft nominees ever!

Gardner and Crosby submitted their recording of The Four Freshmen performing “Angel Eyes” at Anthology (see the video below), and were nominated in the Audio category by the National Academy of Television Arts and Sciences, Pacific Southwest Chapter.

I caught up with Ian this week to find out how he got his start here at Anthology, what working with the incredible Brad Gardner has been like, and just how he reacted when he found out that he was nominated for an Emmy… Read the rest of this entry »

Good For More Than Just Teaming Up With Cream

by Casey Pukl

Let’s just address the obvious for a moment. You cannot possibly read this article without this song…

Now that that’s settled, today we’re talking about peaches! These velvety little gems of sweetness are technically related to almonds, and are considered a stone fruit along with cherries and plums. To get the most bang for your nutritional buck, be sure to wash the peach and eat it with the skin on it— that’s where you’ll find the majority of your beneficial fiber, vitamins, and nutrients. Whether they’re raw, broiled, grilled, covered in cream, or in a pie, these golden fleshy fruits are a hit. This week, Executive Sous Chef Kristen Burman and manager Marc Canzoneri have come up with two fabulous recipes using this fabulous fruit!  Read the rest of this entry »