Through the February 5th, owners will receive a 10% discount EVERY time they eat at Panzanella Sunday through Thursday. Simply print out the coupon available in the link below, fill out your name and owner number and sign each coupon. Present to your server upon ordering your meal. Unlimited usage but you must have a coupon each time you dine. So print out a stack of coupons and dine often! There are so many delicious items on the menus this winter - you'll want to sample them all!
Print the coupon here.

Save the date!

Of course you will—it's Valentine's day!

Join us on Saturday, February 14th for a special night of dinner and romance. Panzanella will have a special menu designed to delight the senses! It's never to early to start planning for Valentine's Day!

You'll need:
• 1 ½ onion, diced into small pieces
• 2 carrots, diced into medium pieces
• 5 ribs celery, diced into medium pieces
• 4 cloves garlic, minced
• 2 lbs. chicken breast, simmered, cooled and diced into medium pieces
• Chicken stock to cover
• 10 oz butter
• 10 oz flour
• 4 large Yukon gold potatoes, diced into medium pieces (or any other wax potato)
• 2 cups corn, frozen or fresh (best to use fresh if available)
• 2 cups green beans, frozen
• salt to taste
• pepper to taste
• 2 cups heavy cream
• 1 bunch parsley, chopped finely
• ¼ cup oregano, chopped finely

Directions:
1. Make a Roux:(Roux- a mixture of flour and fat cooked together and used as a thickening.)
place butter on stove and melt very slowly, not letting it brown or burn.
2. Add flour and whisk in until it's a smooth slurry. Let cook 15 to 20 minutes until flour is slightly brown and has a nutty smell to it.
After you prepare the Roux:
3. In a stock pot cover chicken with chicken stock and let simmer 20 minutes or until chicken is cooked through. Remove chicken and let cool. Once chicken is cooled dice into medium sized pieces. Set aside.
4. Keep simmering chicken stock.
5. In a large sauce pan add the onions, celery, carrots and garlic and sauté until soft, on medium heat (about 15 minutes). Add chicken, diced potatoes and chicken stock. Bring to simmer and let cook 20 minutes until potatoes are just starting to soften.
6. Add heavy cream, salt, pepper, parsley and oregano, corn and green beans.
7. Bring back to simmer and let simmer 10 more minutes.
8. Add roux a little at a time to thicken; repeat until it resembles a thick stew.
9. Place filling in an oven-ready container, place cut puff pasty circles over the top and bake 18-20 minutes until the puff pastry has risen. Enjoy!