LOCAL NIGHT OUT TUESDAY, WEDNESDAY, AND THURSDAY

10% of proceeds will go to benifit REAP Food Group from these Three nights

This Weeks Soup - Sun Dried Tomato w/balsamic reduction

Tuesday - Meat Night - Peter’s featured Maestro sauce over RP’s 4 cheese raviolini to highlighting Marr Family Farm beef. This sauce has hints of lemon, cinnamon, and Marsala wine.

Wednesday - Vegetable Night - Roasted sungold tomato, onion, and pepper sauce over RP’s smoked mozzarella tortelloni served with herb fried Eggplant.

Thursday - Dairy Night - Lobster ravioli made with a bechemel filling topped with a lemon cream sauce featuring Blue Marble Dairy Milk and Cream.

Friday - Shrimp Scampi over egg linguini

Saturday - Chicken Satimboca with proscuitto,  mozzarella, and currents dressed with herb oil over creamy polenta.

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RP’s Pasta Company is proud to host Mama Digdowns 15th year Anniversary Party. Festivities will include free food, games, music (Digdown), freinds old and new and a whole lot more. Party will begin at noon and run until about 4pm or 5pm.http://www.mamadigdown.com/

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On Thursday I and a friend of mine from Seattle drove down to Hoesley’s Meats in New Glarus WI to pick up another half a cow for our restaurant, RP’s Fork & Spoon Cafe. Jerry Marr from Marr Family Farm is the farmer. Jerry and I are both vendors at the Dane County Farmers Market and that is where we met. I have foun the hi beef is very flavorful and despite and method of cooking it is juicy and tender. We use Jerry’s beef for our Bolognese sauce and our meat balls.

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RP’s Pasta Company is proud to be the pasta sponsor for the Ironman Wisconsin dinner on Friday September 5th. We will be making fresh whole wheat fusilli for the 1800 participants eating that night at the Monona Terrace. Fresh Pasta is a great and healthy way to carbo load for any physical activity.

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This Weeks Soup - Minestroni

Tuesday - Spinach Ricotta Pasta Rags

Wednesday - Eggplant parmesan over Italian herb linguini drizzled with herb oil and topped with fresh pesto

Thursday - Potato gnocch with putanessca sauce & fresh mozzarella

Friday - Poached salmon over Rissoto with lemon cream dill sauce

Saturday - Lasagna, Iron Man special

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I, Peter “Pasta” Robertson, will be teaching a sauce class at the Williamson St Coop on Wednesday October 8th in the community room from 6pm - 8pm. I will be focusing seasonality in creating simple delectable pasta sauces from our great fresh locally harvested ingredients. Eggplant, brussel sprouts, and squash will be some of the focused ingredients.

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