Pan-Seared Scallops are an item that we frequently run as a special. The main reason, besides popularity, is their versatility. Like most shellfish, scallops pair brilliantly with almost anything; as opposed to fish which predominantly go with lighter flavors. We have served scallops with everything from roasted carrot puree, to a cucumber an [...]
As you know, nothing steals my wool like classic French culinary jargon. The Big 3 of French cuisine, known commonly as mirepoix, combines 2 parts onion, 1 part carrot, and 1 part celery to create a foundation of rich flavor for stocks, soups, sauces, and braises. Sauteeing these in a little oil or butter will make a world of difference in yo [...]
Our house singer Keith “Frank” Franklin will bereturning to Gaetano’s beginning this Friday at 7pm!
Note to all: Bring your dancing shoes. There will be plenty of room for you to show off your moves!
May: 1, 15, 22, 29
June: 19, 26
July: 3, 10, 17, 24, 31
August: 7, 14, 21
September: 11, 18, 25
With so many places to eat, coming to a decision with friends is always a struggle. John and Erin want pasta, Pat and Nicole want steaks, and Ally “doesn’t care she just wants to eat.” A debacle like this can rip a friendship apart faster than Hulk Hogan on a t-shirt. Where are you gonna go?
I’ll tell you where. Some [...]
Spring has sprung, and baby artichokes have arrived! Every spring, this ancient mediterranean flower is harvested before blooming to feed our lovely guests at Gaetano’s. Artichokes were originally domesticated by the Greeks, and Romans in the 5th century B.C., who would just pick the leaves and eat them. As time went on, and people didn [...]
Guests frequently ask us what is the secret ingredient that makes certain dishes taste better. Now of course I am obliged to tell them, as my mother always told me, the secret ingredient is love. Although that may be a good enough answer for a 5 year old tugging a parent’s leg next to a hot stove, adults don’t seem to be fooled a [...]