Wine Wine Wine Wine Wine Wine
The Artichoke Cafe Presents
The WINE BAR
Sophisticated Sexy Intimate
The Artichoke Cafe has earned a Wine Spectator Award for it's wine program AGAIN!!
The Artichoke Cafe will be listed in The Wine Spectator annual dining guide in the August 31, 2006 issue. For those of you with a special interest in wines, we have what you are looking for. Our wine buyer is Stewart Dorris. Stewart has been with the Artichoke Cafe for 8 years and has put together an award winning list. Ask for him on your next visit. He is always ready to talk wine. And now you can talk to Stew, who will be bartending in THE WINE BAR.
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Terry and Pat Keene, owners of the Artichoke Café have expanded their restaurant, again. The renovation was of the Atrium Room, in-house bakery and new showcase wine cellar
With these new facilities, the Artichoke is now able to provide private seating for up to sixty guests, but more importantly, the new atrium room is ready for corporate events, private functions, wedding showers and wedding rehearsal dinners and graduation parties. We will also make special arrangements for Saturday and Sunday afternoon events.
You can view the rooms and the new WINE BAR by clicking on the Gallery tab at the top of the home page and then click on The Settings.
The renovation and expansion is located towards to back of the 5,000 sqft building. A new side garden, located at the rear of the building also allows people to gain easy access to the new event space and existing reserved parking areas.
Please send us your E-mail address and receive our newsletter. You will be kept up to date on upcoming events. |
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HOT ARTICHOKE AND CRAB DIP
This is a great dish for larger groups (10-30 people). Works well for summer gatherings of family or friends. Make sure you serve it with a variety of nice crackers or crostini (toasted bread, thin silced and brushed with olive oil and garlic)
3 Large green (or yellow) bell peppers, diced
2-3 tbls. oil
1 Large ( #5) can of Artichoke hearts, finely chopped
6 cups mayonnaise
3/4 cups thinnly sliced scallions
3/4 cups chopped roasted red peppers
3 cups parmesan (fine grated)
3 tbls. worcestershire
4 jalapenos, chopped
1 tbls. granulated garlic
1.5 lbs.crab meat
Saute peppers in oil till soft, then combine with all other ingredients. Transfer to baking dish and top with sliced almonds. Bake at 375 for about 30 minutes..... till browned. This dish tastes just as good if you leave out the crab meat.
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