Friday, February 26, 2010

We're SnowOverIt!

Who else is sick of this snow? To block out the near-blizzard conditions today, we recommend visualizing yourself in your own Table 9 tropical oasis. Palm trees, warm sunshine, the smell of the ocean and distant sounds of reggae music. A fruity drink in hand (raspberry margarita, anyone?), is all we need as a break from the snowy weather! Enjoy the topical mindset today and stop in during Happy Hour for 1/2 price drinks and appetizers at the bar. 

Wednesday, February 24, 2010

Staff Spotlight: Meet the Bartender!

One of the most important things about a restaurant besides having great food is having a fantastic bartender. Someone who is engaging and can make a delicious cocktail is a key element. This week, we would like to introduce Jeanne McNamera, our favorite bartender of the week. This blond bombshell has been in the restaurant industry for 22 years and makes a mean Mojito (Look for our new specialty drink come spring- The Table 9 Peach Mojito!).






















The Word from T9: So Jeanne, how long have you been at Table 9?
Jeanne: I've been at T9 since March 09.

The Word from T9: How has your first year been?
Jeanne: Busy! Friday and Saturday nights can get a little insane, but everyone has a great time.

The Word from T9: Are you from Long Island originally?
Jeanne: I'm from Great Neck. Lived there all of my life.

The Word from T9: What is your liquor of choice?
Jeanne: I will always go for the Patron first, followed by Macallan 18.

The Word from T9: In your opinion, what is the best drink off of the Table 9 Specialty Drink Menu?
Jeanne: My favorite is the Absolut Bubbly. Its made with Absolut Raspberri Vodka, Lemonade, Champagne, and fresh Raspberries. However, this drink will have a worthy contender for top spot in the spring when I unveil my signature Peach Mojito!

Thursday, February 18, 2010

Fra Diavolo Recipe
















Hot and Spicy! This week's recipe is our personal favorite, the Seafood Fra Diavolo. Ours is served over a bed of linguini with shrimp, calamari, mussels and clams with the hottest sauce on this end of Long Island.

The name Fra Diavolo translates directly to "Brother Devil" and boasts a sauce hot enough for the devil himself. This particular item is a staple of all our restaurants. Unfortunately, in order to safeguard our trade secrets, we cannot divulge our protected family recipe. But don't fret: we did find a fantastic one from the Food Network's Emeril Lagasse. Enjoy!


Ingredients

* 2 tablespoons, plus 1/4 tablespoons salt, divided
* 1 pound linguini
* 6 tablespoons extra virgin olive oil divided
* 2 sliced red jalapenos
* 3/4 pound medium shrimp, peeled and deveined
* 1 tablespoon Essence, divided, recipe follows
* 1 cup small diced onion
* 2 tablespoons minced garlic
* 2 1/2 teaspoons crushed red pepper flakes, or to taste
* 2 cups canned tomato sauce
* 2 tablespoons tomato paste
* 12 Littleneck clams, scrubbed
* 1/2 pound mussels, scrubbed and de-bearded
* 1/2 pound calamari, bodies diced into rings, with the tentacles
* 2 tablespoons chopped fresh parsley leaves
* 1/2 cup grated Parmesan, optional


Directions

Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.

As the pasta cooks, set a 14-inch saute pan over the medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook for another minute. Remove the shrimp from the pana dn set aside as you prepare the sauce.

Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.

Emeril's Essence Creole Seasoning:

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 table dried oregano
* 1 tablespoon dried thyme

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

Food Network Recipe

Tuesday, February 16, 2010

Let it snow, let it snow, let it snow!

Another wonderful Long Island snowstorm today. We are OPEN today and we would like to reward everyone who is braving the inclimate weather to dine with us tonight. Here is a special coupon for a free glass of wine to everyone that comes in tonight, February 16, 2010. Let us keep you warm as the snow falls outside!






















This offer is only valid for 2.16.10 and cannot be combined with any other. Guests must present reward certificate to receive free glass of house wine. One complimentary glass of wine per guest.

Thursday, February 11, 2010

Piccolo is getting a face-lift!

After 22 years, our sister restaurant Piccolo of Huntington is getting a face-lift. They will be closed February 15-18th during their Nip/Tuck. During that time, we invite their customers to try Table 9 of East Hills, Mill Pond House of Centerport and Dino's Joint of Melville.

Please join Piccolo for their re-opening on Friday, February 19th. We would like to thank our beloved customers for making this possible through many years of continued patronage.

We are proud to be a part of this rich heritage of excellent restaurants on Long Island. We look forward to seeing you soon at all four of our restaurants!

Escape the Deep Freeze today during Happy Hour!

With blizzard like conditions outside, escape the deep freeze today and join us for happy hour!  Half price drinks and appetizers at the bar from 4pm-7pm everyday.

Tonight, try the Black Monk, with Benedictine, Brandy & Cream blended together with coffee. It will warm your soul and bring you back for more. Be sure to stay for dinner as we have live piano music tonight, starting at 6:30pm.

Drink up and be happy,

Jared

Tuesday, February 9, 2010

Valentine's Day Pairing Suggestions!

With Valentine's Day looming just around the corner, we would like to share our recommendations for pairings during your special dinner.
 
With our Prime Meats (Filet Mignon, Sirloin, Bone-in Rib Eye) we suggest our Oberon Cabernet Sauvingnon. It has a lovely, seamless texture, rich cherry, dark berry and cassis flavors, and subtle nuances of toasted vanilla and toffee.

You could also try our best selling entree: the twice-roasted crispy Long Island Duck, served with a raspberry demi. Pair it with the Marquis Phillips Roogle Shiraz. It features an explosive, creamy, dark and concentrated fruit that taste has been the hallmark Marquis Philips style. Upfront rich raspberry, cherry and strawberry with hints of menthol, cedar and cinnamon spice. Mouth-filling palate of cocoa and Black Forest cake.

Or perhaps go with an old favorite, the Pan Roasted Organic Salmon Fillet, served with a tomato onion ragout & a citrus beurre blanc. We recommend the Simi Chardonnay, characterized by excellent balance, luscious fruit flavors and a long, elegant finish. Lively on the palate with green apple, stone fruit and light citrus, accented by cream and spice notes from barrel fermentation.

No matter what you choose to have for your special meal, we would like to wish you a Happy Valentine's Day.  We are still accepting Valentine's Day reservations- make yours today! 516-625-9099