Fall news for our Twiggers!

Hello Twiggers, and welcome to our newest addition – our blog.

It is hard to believe that winter is here. We have created a few new after-dinner drinks to try. Our latest indulgence is our Twigs Carmel Cappuccino. Served hot or iced, this espresso treat is sure to become an all time favorite!

Twigs best selling hot beverage during winter? Twigs Chai!

Everyone who has enjoyed some fine casual dining at Twigs Restaurant and Café knows that we consider ourselves to be wine connoisseurs. Currently, we are featuring Tierra Brissa Cabernet Sauvignon from Argentina. Cabernet Sauvignon is often called the King of Wines. This is because it pairs best with beef and lamb dishes. We love to pair it with our excellent Friday night Feature we call Steak Alaska. A tender sirloin steak topped with shrimp, scallops, and crabmeat then smothered with our house alfredo sauce and served with a choice of two sides. Come and enjoy this delectable pairing while our supplies last!

Well Twiggers, we are sure that you are just itching to get out and enjoy this fresh fall weather. Be sure to check back with us soon to learn about upcoming promotions such as our gift certificate sale coming up soon. Visit

www.twigscafe.com and join our e-club for instant savings on your favorite appetizers, drinks, dinners and desserts. Some e-club perks include a free entrée on your birthday and a free appetizer coupon just for signing up! Please remember to support local by shopping local, and check back with us soon! Next months featured posting will have all of the juicy details about Christmas in Our Hometown along with our special on gift certificates for the holidays.

This months recipe is for a house favorite for beef - Argentinean Beef Tenderloins. Come pick up a bottle of our Tierra Brisa to pair with this dish, and it is sure to be a dinner night to remember. Come back to post and let us know how it came out for you!!


Ingredients:
· ¼ cup olive oil
· 4 pieces of 6-8oz. beef tenderloin steaks
· 1 minced onion (small to medium in size depending on taste)
· 1 tablespoon paprika
· ¼ cup dry white wine (Try local winery Nimble Hill’s Chardonnay)
· ½ cup beef broth
· 4 oz. blue cheese crumbles
· 2 tablespoons chopped parsley

Cooking Directions
1. Heat olive oil in a large skillet over a medium high heat. Sear the beef tenderloins in this on both sides.
2. Reduce the heat to a medium and cook steaks to desired doneness. We recommend medium to medium well for this particular recipe. Remove the steaks from the skillet and cover to keep warm.
3. Sautee minced onion until it begins to become translucent. Season the onion with paprika for about a minute.
4. Increase the heat to a medium high and pour in the wine. Let simmer until the wine has visibly reduced by half of the amount. Add the beef broth and then let simmer for about 2 minutes.
5. Stir in the crumbled blue cheese until it is just about melted.
To serve this dish, pour the sauce over the steaks and garnish with chopped parsley and a few blue cheese crumbles. Serve this with some vegetables such as roasted carrots or asparagus and you will have yourself a Twigs-like feast! Enjoy and remember to post back with feedback on the recipe!!