New Year’s Eve at Bocca Di Bacco

The New Year is quickly approaching and we couldn’t be more excited! Not only is it an opportunity to start fresh, it means we get to share our special New Year’s menu with all of you! Our prix-fixe menu has a variety of delicious and decadent courses (four to be exact) and a complimentary glass of celebratory champagne for $59. Here is a sneak peek at just a few of our dishes off our New Year’s Menu.

For the first course, one of our featured items is the Bietole, a candied beet salad with carrots, zesty arugula, topped off with sharp and salty pecorino cheese. This is a house staple and favorite!


For our second course, we have our creamy Gnocchi Al Gorgonzola. With homemade spinach gnocchi, crisp radicchio, walnuts, Gorgonzola cheese, it’s no surprise why it’s a holiday favorite.


The third course includes a number of classic Italian dishes, we have something for everyone. Try our Filetto Di Manzo. This dish includes a perfect cut of filet mignon, potatoes, pearl onions, and decadent bone marrow. Another indulgent third course dish is our Cioppino. With lobster, mussels, clams, and scallops, you ring the New Year in true Bocca Di Bacco style.



Of course, we can’t forget dessert. The fourth and final course of our prix fixe menu includes three options. One of our favorites is the Bomboloni, a trio of deliciously sweet sauces.


All of this and a complimentary glass of champagne to toast to the New Year is the perfect way to ring in 2014.

We wish you a healthy and happy New Year!

-Bocca Di Bacco


Panettone- An Italian Christmas Classic


One of my favorite things to look forward to during Christmas time is a nice, warm, slice of Panettone! This classic Italian dessert bread comes every holiday season. Traditionally we have it served during Christmas dinner and for New Year’s as well. It can be an arduous task to make this tasty treat, but it well worth all the effort!

Stuffed inside the fluffed sour-dough like bread, you find gorgeous nuggets of candied orange, raisins, fresh zest from oranges and lemons. Originated in Milan, Italy, this recipe is passed down through the years within families. Everyone makes it a little differently, so feel free to make yours unique!

Here is a great recipe by a fellow Italian Chef, Mario Batali! Give it a try and great ready to enjoy Panettone!


1/2 cup (1 stick) unsalted butter, softened
2 eggs
3 egg yolks
3 1/2 cups all-purpose flour
1 cup milk
1 cup sugar
1/2 cup currants, soaked in warm water for 1 hour and drained
2 oranges, zested
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
Preheat the oven to 425 degrees F.

Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.

Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.

-Chef K

Leftover Pumpkin


Leftover pumpkins from the holidays? Don’t throw them out! Those gorgeous orange beauties are waiting to be transformed into pumpkin bread, pasta fillings (my favorite) like my pumpkin cannelloni that I served up this year for Thanksgiving and even creamy pumpkin soup to name a few! I love keeping pumpkin puree in the freezer so that I can use them in my recipes all year round. Follow this easy recipe to learn how to cook up your leftover pumpkins! Promise you’ll thank me later 😉


  • 2 whole Small Pumpkins

Preparation Instructions

Select a couple of smaller sized pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don’t have to be too thorough with this.

Place all the seeds into a bowl (you can roast them later and make pepitas for a healthy snack). Repeat until all the pumpkin pieces are largely free of seeds and pulp.

Place pumpkin pieces on a baking sheet (face up or face down) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.

Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.

Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)

Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

You can either use this immediately in whatever pumpkin recipe you’d like, or store it in the freezer for later use.

To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.

Hope you all of you try this easy recipe at home and use those pumpkins!

-Chef K