Anthology

A Preview of Chef Todd Allison’s Valentine’s Day Menu

by: Casey Pukl

There are few things in this world more romantic than a good meal. Add a Sinatra tribute show by the one and only John Vincent, a chance to have your message of love read on stage, and the warm ambiance of our dining room, and you’ve got a winning Valentine’s Day that you’ll share for years to come.

Chef Todd Allison has prepared an absolutely stunning three course dinner menu for this special event.

For the first course…

Diners can choose from two classic options— the soup or the salad. But these aren’t just any old soup and salad. Chef Allison has designed these options to be flavorful, yet light. The first option is a classic Baby Romaine Greek Salad.. This salad contains olives, tomato, Feta cheese, Pequillo pepper, cucumber, and is topped with a champagne vinaigrette. This is a great light start to a meal that progressively turns to deeper flavors.

The second option is a Braised Tomato Soup served with grilled Baja prawns and a cilantro aioli. The cilantro keeps this soup feeling light, and doesn’t over power the palate for the rest of the meal.

For the second course…

These three entrees were designed with romance in mind. Light, yet rich, each entree is savory and delicious, but not too filling or intense. Pair these with a glass of red (and be aware that not only does the alcohol relax you faster than a foot rub, but the resveratrol also stimulates blood flow), and try and resist the urge to make out with Chef Allison. You think I’m kidding now, but wait until you try them.

The first option (and recent star of the show here) is one of our most popular menu additions, Pan Roasted Sea Bass served with baby carrots, English pea quinoa, and sherry butter. Did I mention that the Omega 3’s in the fish help stimulate the production of libido enhancing hormones?

For the vegetarians, we have a Butternut Squash Ravioli served in a sage brown butter sauce with wilted spinach and turnips. These raviolis will melt in your mouth, and leave you perfectly satiated.

For the meat lovers, our Grilled Tenderloin of Beef is a must-have. Served with white asparagus (which by the way, is an aphrodisiac), shallot and potato hash, and a Bordelaise sauce, this one is a home run.

For the third couse…

Who doesn’t love dessert? I hope you left room for these two winners.

Red Velvet Cake. If there’s one day out of the year to splurge and have this, what better day than Valentine’s Day? Chef Allison is serving ours with a vanilla creme anglaise and farmer’s market fresh berries. Vanilla has been shown to stimulate the nerves of the body, so this one will gear you up for cashing in on that back rub!

The final, and probably one of my favorite options, is the classic Old Fashioned Cheesecake. This smooth and creamy delight is served with toasted mixed nuts (also a great aprodisiac!) and a caramel sauce.

Tickets are still available for this fantastic meal, and please note that several sections of our seating will offer an a la carte menu of these items. More information (and a romantic Sinatra Spotify playlist) can be found below!

Sinatra Favorites

WHAT: Love is in the Air: A Valentine’s Day Tribute to Frank Sinatra
WHEN: Tuesday, February 14, 2012, 7:30 & 9:30pm
TICKETS: $10-$118 Buy Tickets
MORE INFO: Artist Profile

An Interview with Eddie Palmieri

by: Casey Pukl

Talking to Eddie Palmieri feels identical to listening to his music. This jovial and enthusiastic father of Latin Jazz is celebrating his 75th birthday with a bang this year (but if you ask him, he’ll tell you he’s started counting backwards). Fresh off the release of his first ever DVD show, this nine time Grammy Award winner shows no signs of slowing down anytime soon. Take a read, and see what he’ll be bringing to Anthology for the first time ever this weekend!

CP: I have to start off by wishing you a very happy birthday! I know this is a big year for you!

EP: Yes! I turned 25 again! (Laughs) I heard you’re supposed to start counting backwards.

CP: (Laughs) 25 is certainly a great age to be! Tell me a little bit about the anniversary DVD you just released! Read the rest of this entry »

An Interview with Teitur Lassen

by: Casey Pukl

When John Mayer talks about an album like this: “…it may be one of the best albums to come around in the last five years…Music like this is jet fuel on the fire of a broken heart. Even if you think the flame has died, there’s at least one lyric that’ll hit that last hot spot, and then you’ll find yourself as fucked as you were the day you lied and said you never wanted to see her again. Enjoy.” it’s tough not to take notice and do a little research. Meet Teitur— singer,songwriter, guitarist, producer, composer, and overall evil genius that continues to break and re-break every last piece of my heart.

Hailing from the Faroe Islands, Teitur has come a long way since he first opened for John Mayer. His latest record, Let the Dog Drive Home, is perhaps his most adventurous and charming to date. I had the opportunity to chat with Teitur about recording this latest effort, how he continues to challenge himself as a writer, and just what the heck that awesome monster noise is on his latest track, “Stormy Weather”. Read the rest of this entry »

An Interview with Steve Perry of the Cherry Poppin’ Daddies

by: Casey Pukl

It’s hard to find a person who doesn’t enjoy, “Zoot Suit Riot”. Seriously. Have you ever met a person that doesn’t hear that song and either sing along, dance, or both? The Cherry Poppin’ Daddies are now in their 23rd year as a group, and frontman, Steve Perry, is still as original and innovative as ever. From his dark and stirring lyrics to his unique blend of swing, ska, and rockabilly, there’s no telling what genre he’ll be venturing into next! I had the chance to chat with Steve about his upcoming show at Anthology on Sunday, as well as what inspires him, and what’s next for the Daddies!

CP: I saw on your blog that you’re currently working on a new album! Let’s dive right into that! Read the rest of this entry »

A Three Course Menu & Cocktail Selections

by: Casey Pukl

Lemons are one of the most versatile ingredients you can have in the kitchen. These little sour fruits can be used in savory and sweet dishes, and has also historically been used for medicinal purposes as well. In 1747, James Lind used lemons to add vitamin C to sailors’ diets to try and ward off scurvy. Lemon leaves have also historically been used in teas.

Chef Todd Allison says, “I use lemon juice to finish a lot of sauces and soups. The acid helps to intensify the flavors of the dish.” When juicing fresh lemons, Chef Allison recommends letting the lemons come down to room temperature if you’ve kept them refrigerated. This allows the juice to be extracted more easily.

First Course: Olives with Lemon, Fennel, and Black Pepper

These little salty bites are sure to kick off any meal with a bang. Toss olives with a little bit of extra virgin olive oil, shaved fennel, a little bit of fresh squeezed lemon juice, a pinch of salt, and some fresh ground black pepper. Roast them in the oven or heat them on your stove over low to medium heat until they are warmed. Serve them warmed, and watch your guests gobble them up!

Second Course: Short Ribs with Chimi Churri Sauce Read the rest of this entry »