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A la Carte – Earth Day Recipes

Written on April 22, 2014

We have collected some sustainable and seasonal Earth Day recipes so you can enjoy what you’re cooking and feel great about it too.

Maggiano's Earth Day Recipes

If you like to shop and eat with the season, Giada De Laurentiis’ Spicy Parmesan Green Beans & Kale recipe is a great way to use the season’s best ingredients.

Pesto can feature more than basil. Parsley, arugula and spinach are just a few greens that you can use with traditional pesto ingredients like garlic, parmesan, and olive oil. Michael Chiarello’s Arugula Pesto recipe won’t disappoint, and it is a great addition to your pasta

Did you know that all Alaskan wild salmon are sourced from environmentally sound fisheries? Maggiano’s Balsamic Glazed Salmon with Grilled Asparagus is a fresh, spring-inspired recipe that packs a lot of flavor.

Here are more deliciously green recipes from our table to yours: Maggiano’s green recipes.

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, like us on Facebook, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

 

Meet Maggiano’s Ride the Rockies Team

Written on April 17, 2014

This year Maggiano’s Little Italy in Denver has teamed up with Make-A-Wish® Colorado to combine our passion for cycling with our passion for children. Five cyclists will participate in the 2014 Ride the Rockies to raise funds to support local wish kids. The team hopes to raise enough money to adopt 6-year-old Taajway’s wish to meet the dolphins at Discovery Cove.

Meet Maggiano’s Denver Ride the Rockies Team

Pennies for Miles. This year, five members of Team Maggiano’s will ride 473 miles with over 2,000 cyclists in the 2014 Ride the Rockies cycling event sponsored by the Denver Post from June 3rd to June 9th. That’s a team total of 2,365 miles! By pledging a penny for every mile we ride, you will be donating $23.65 to help the team reach their goal of sponsoring Taajway’s wish! Please share and help us accomplish our goal at http://coloradogives.org/ridetherockies.

Meet Maggiano’s Ride the Rockies Team
Bill Billings, Maggiano’s Little Italy Area Director
Bill has always been a cyclist for transportation and recreation. Upon moving to Colorado, he discovered that bicycles also became an avenue to the mountains at a pace that you can actually experience the outdoors, not just drive past the environment. The fitness aspect is also very rewarding. Bill started endurance cycling as a bit of a challenge 6 years ago and is addicted to the sport and challenges of multi day rides.

J.D. Crais, Maggiano’s Little Italy Server, Bartender & Sommelier
J.D. started doing triathlons and mountain bike races after falling in love with the sport at an early age. After a long time of not riding, he was inspired to do a solo 24 hour mountain bike race. It took over 2 years of training to accomplish his goal.  J.D. has since retired from racing, but on occasion he participates in cyclo-cross races. “Cyclo-cross is by far the most fun I have ever had racing a bike,” he says, “but mostly I just ride for fun and fitness.”

George DiCarlo, Colorado’s first Olympic Gold Medalist in Swimming and Loyal Maggiano’s Guest
In addition to his Olympic medal, George was also awarded the prestigious PAC-10 Gold Medal for Academic Achievement and Athletic Leadership, representing the University of Arizona in 1985. George lives in Lone Tree, Colorado with his wife Amy and daughters Sydney and McKenna. Both girls have decided to follow in his footsteps by swimming competitively. “Combining this event as a fundraiser for Make-A-Wish is the perfect way to live our dreams while giving back to children who have their own wishes and dreams by giving them something else to think about.”

Jeff Mann, Maggiano’s Little Italy Culinary R&D Chef
Jeff has participated in about a dozen cycling events across the country. Finding time to spend outdoors with his family and riding in bicycle tours reflects Chef Mann’s culinary point of view and the growing trend towards dietary consciousness and an active, balanced lifestyle. He unconditionally believes in innovation, continuous learning and development, all combined with a little salt, pepper, and passion!

Bryan Mortimer, Loyal Maggiano’s Guest
Bryan’s sister was an integral part of his riding hobby in his thirties.  Since then, he has participated in six century rides – including the Triple Bypass in 2013 as well as the Copper Triangle ride twice.  He enjoys meeting new people while riding as well as the challenge.  A Senior Mining Engineer, Bryan is married with two sons and a daughter. His entire family is very active with cycling, swimming, cross country and basketball. He and his wife have ridden the 45 mile route for the Wacky W ride together for the past 2 years.

 

Maggiano’s Memorable Events: A Surprise Wedding in Chicago

Written on April 15, 2014

What’s the most impressive surprise you’ve ever pulled off? For Akilah and Christopher in Chicago, they surprised their guests with a wedding!

Maggiano’s Memorable Events: A Surprise Wedding in Chicago

“She even surprised us!” said Dana, Maggiano’s Chicago Banquet Sales Manager at in downtown Chicago. Akilah and Christopher invited guests to celebrate the dedication of their son, Aiden, which went off without a hitch. Little did we know that two weeks prior to the event, they had another memorable event in the making. Dana recalls, “Akilah added champagne to her banquet event order, and I teased her and asked if they were announcing another baby and/or getting married.” Akilah laughed it off. After Aiden’s dedication, she then excused herself to change into a wedding dress, and surprise…a wedding! “What a wonderful day,” Akilah wrote to Dana, “I couldn’t have been more pleased!”

Whether you plan a surprise wedding or intimate meal with family and friends, your event deserves a warm environment, a touch of something special and, of course, the best Italian food. Make your next event memorable and call us at (877) 350-3721 to speak to Maggiano’s Banquet Sales Manager for the nearest restaurant and package information. We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, like us on Facebook, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for recipes, tips and ideas.

 

Chef Jeff Mann

Maggiano’s Little Italy Chef Tips: How to Prepare a Demi-Glace

by Jeff Mann, Dallas, TX | Written on April 10, 2014

We love being a chef-driven restaurant. We’re a scratch kitchen, we can accommodate guests’ dietary needs, and a lot of  thought and love goes into our dishes. Recently, MaryJane from South Carolina (we don’t even have a restaurant in SC yet!) sent us a note. She tried the Delmonico Steak in our Orlando restaurant and loved the demi-glace, a rich brown sauce that accompanies the dish, so we were inspired to share our tips to prepare a demi-glace with MaryJane and you!

 

Maggiano's Little Italy Chef Tips: How to Prepare a Demi-Glace

Credit: Saveur & André Baranowski

Making a demi-glace is a very involved process that starts with a veal stock. This recipe provides step by step instructions to roast veal bones and vegetables to create a quality veal stock and turn that into a demi-glace. Please note that you’ll need lots of time, and TLC for this preparation. There are no shortcuts to making this sauce successful, but it is so worth it.

Makes 2 Cups
Ingredients
10 lbs. veal bones
3 carrots, roughly chopped
2 onions, roughly chopped
1 white part of leek, roughly
chopped (optional)
1 bouquet garni
1 (6-oz.) can tomato paste

Instructions
1. Roast the bones: Heat oven to 500°. Put bones into a roasting pan large enough to hold them in a single layer and roast until lightly browned, about 1–1 1⁄2 hours. Add carrots, onions, and leeks to the pan and spread them evenly around the bones. Roast the bones and vegetables until they are deeply browned, about 45 minutes more.

2. Deglaze the pan: Transfer bones and vegetables to a 15–20-qt. stockpot. Pour off and discard any fat in the roasting pan and place pan over 2 burners on the stove over medium heat. Add 3 cups water to pan; begin scraping up any browned bits from bottom of pan with a wooden spoon. These caramelized morsels of concentrated juice, called the fond—literally, the foundation—will enrich the stock. Simmer for 3 minutes; transfer liquid to pot of bones. Add bouquet garni and tomato paste. The paste will give the stock a deeper flavor and color. Cover bones with 6–8 qts. cold water; set pot over medium-high heat. Starting with cold water encourages the proteins and fats contained in bones to rise to the surface in large pieces, where they can be skimmed and discarded.

3. Simmer the stock: When the first bubbles begin to appear on the surface of the liquid, reduce heat to medium-low and maintain a very gentle simmer; a bubble should rise to the surface about once per second. Simmering slowly prevents the fat and impurities from being churned back into the stock and clouding it. The strength and concentration of your demi-glace will be determined by the length of time the stock simmers. For the minimum amount of extraction, it should simmer for at least 6–8 hours, but we recommend 12–24 hours for a richer, more gelatinous sauce. Check every few hours and add more cold water if necessary so that bones are always covered.

4. Skim the fat: Skim fatty froth from surface of stock with a ladle every 5–10 minutes during first hour of cooking to prevent it from clouding stock. After first hour, skim the stock every 30 minutes or so.

5. Strain the stock: When the stock is ready, set a chinois (a fine-mesh conical sieve) or a fine metal sieve over a clean 8-qt. pot. Strain stock through sieve into the pot. Tap edge of sieve with a wooden spoon to loosen any solids that impede the straining of the stock, but do not force liquid through. Discard bones, vegetables, and bouquet garni. The bones may be reused to make a lighter, secondary stock with fresh vegetables and aromatics, called remouillage and used for sauces and soups. The stock should yield 4–5 qts. If storing stock for another use, you can cool it quickly by placing the pot in a sink half filled with ice water. Once it’s cooled, skim the surface again to remove any fat. Transfer the stock you don’t plan to use right away to storage containers and refrigerate. Stock will keep refrigerated for up to 1 week or frozen for up to 6 months. To transform the stock into demi-glace, proceed to next step.

6. Reduce the sauce: Traditionally, the stock for demi-glace was thickened with a roux, but Maggiano’s chefs have used natural reductions to accommodate allergies and gluten free guests. Simmer stock over medium-high heat, skimming occasionally, for 4–5 hours until reduced to 2 cups. Refrigerate for up to 2 weeks or freeze for up to 6 months.

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, like us on Facebook, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.