Joseph's produces a newsletter packed with new ideas, seasonal recipes, wine suggestions, product updates and a profile on a chef that uses Joseph's products. We hope you enjoy it. We'd love to hear from you if there are topics you'd like to know more about or a chef or operation that should be profiled.

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Winter 2008	Banquet Chef Gregory Dix Caters Parties Large and Small Gregory Dix recalls making the decision to become a chef when he was still in grammar school on Chicagos South Side.
	Recipes: Cider Braised Lamb Shanks and Goat Cheese Agnolotti with Saut?ed Broccoli Rabe and Mint Gremolata
	Plus: Winter for many people brings thoughts of holiday festivities. Festivities may involve family traditions such as religious observances, decorating, caroling and socializing.

Fall 2007	Denise Baron Adds Zing to American Cuisine Denise Baron looks at life through aculinary lens. Whether she's designingnew twists on American classics,streamlining kitchen procedure, hobnob-bing with guests, working in her garden, backpacking in South America, or evenlearning a new language, she is
	Recipes: Uccellini Scappati di Pollo with (45430) Roasted Portabella Mushroom RavioliChicken saltimbocca bundles rolled with sage and pancetta, sauted in asavory Marsala pan-sauce; served with ravioli filled with oven roasted Portabella mushrooms.
	Plus: Fall is often seen as an ending: a farewell to summer, time to reap harvests and batten down the hatches in preparation for winter. But fall can also be seen as a beginning. As summer's heat and humidity dissipates, cool crisp air sparks new feelings of

Summer 2007	Tomaso Maggiore Brings LItalia to Arizona Good food has played an importantrole in Tomaso Maggiores life from thecradle up. Maggiore has one word todescribe his childhood: meravigliosa wonderful! Warm feelings bubble up ashe reminisces about cooking alongsidehis mother and grandmother in their
	Recipes: Tagliata alla Fiorentina with Spinach and Roasted Garlic Ravioli (44245) Thinly sliced tenderloin steak with a Chianti-balsamic vinegar reduction. Served with assorted micro-greens and Spinach and Roasted Garlic Ravioli;dressed with shaved Parmigiano Regg
	Plus: Italians have a love affair with summer. The cities empty and everybody goesto the sea shore or to the mountains. They spend their days either tanningon the beach and going for dips in the Mediterranean or strolling in thegrassy pastures of the Alps, but

Spring 2007	Carters Peninsula Grill a Mix of Stately and Contemporary Robert Carter approaches cooking with a mixture of playfulness and respect. He senses when its right to experiment and when its best to follow tradition. As Executive Chef of the prestigious Peninsula Grill at the Planters Inn, Carter has the perf
	Recipes: Ravioli with Maryland Blue Crab (43318)with Roasted Tomato Salad, Dressed with Tomato Water Vinaigrette Agnolotti with Fresh Goat Cheese and Roasted Red Peppers (29241) Served with an Orange- Ginger Cream Sauce; Complemented with a Carrot Flan.
	Plus: Regional Show List for 2007

Winter 2007	Chef Hubert Seifert Offers Eclectic Dining Seifert found his passion early, beginning as a culinary apprentice in his native Germany when only fourteen years old. His gastronomic travels took him to eleven different countries, including France, Spain, Austria, Brazil, and Mexico before he settled
	Recipes: Joseph's Braised Beef and Veal Tortellacci tossed in marjoram brown butter and served on a pool of pumpkin puree, studded with caramelized shallots and garnished with lightly fried leeks.
	Plus: As autumn chill gives way to winter, and the last colorful leaves fall away, we turn to hearty foods to warm our spirits. Much of Italy, specially mountainous and hilly areas, experiences the kind of cold damp weather that inspires cooks to prepare flav

Fall 2006	Chef Laufer's New Ideas for Houston Cuisine With a culinary background of grand hotels, famous European spas, cooking for NATO and parliament ministers as well as creating cuisine for luxury cruise liners, Chef Peter Lauferis uniquely qualified to change the face of Houstons culinaryscene. Chef La
	Recipes: Joseph's Sweet Potato Ravioli served over a bed of warm spinach and porcini salad and finished with crumbled gorgonzola dolce. Served with seared lavender-smoked lamp chops and finished with a drizzle of walnut oil.
	Plus: E arrivato l autunno (fall is here). It is harvest time in Italy. Winemakers in Piedmont, Tuscany and Sicily are busy harvesting grapes and making wine. In this season it is not uncommon to find simple but fully satisfying pasta dishes such as Tortelli di

Summer 2006	Marriott - An Interantional Perspective Global restaurant experience has shaped Chef Ben Contrell's view of food. His culinary career has taken him to Africa, Europe and Latin America as well as across the U.S. including Hawaii. A recent assignment with the Marriott Corporation was in Sao P
	Recipes: Fontina and Prosciutto Sacchetti with Roasted Tomato and Porcini Veal Ragout
	Plus: Josephs Announces a New Director of R&D and Corporate Chef, 2006 Show Schedule and Menu Inspirations

Spring 2006	Benvenuto's - All the Ingredients for Success The massive space and Old World backdrop make you think of a Las Vegas venue. The million dollar renovation transformed a 7,600 square foot strip mall space into a European village with a red clay tile roof, arches and an open stone hearth. Even with it
	Recipes: Grilled Chilled Antipasto Salad Pork Chop Saltimbocca with Sacchetti and Crispy Sage
	Plus: Introducing Three New Items for 2006, 2006 Show Schedule, Wine Pairings and Menu Inspirations

Winter 2006	Fans Visit Dan Marino's for the Football Legend and Return for the Fabulous Food Will he be here? Fans enter the restaurant wondering if they'll find the recently inducted NFL Hall of Famer greeting customers. And, when Dan Marino does stop by, his customers are thrilled -- by his presence and with the outstanding restaurant...
	Recipes: Greek Style Shrimp Ravioli
	Plus: Joseph's Expands Production Facility, 2006 Show Schedule, Wine Pairings and Menu Inspirations

Fall 2005	Upgrading the Menu at Giovanni's "Lobster Ravioli"-that's it, no description, and no extra words. Like Gibson's, the steakhouse in Chicago, we have elinimated all descriptions. The menu is now simple. Because of its format, every server at Giovanni's has to know...
	Recipes: Recipes: Gratin of Duck Confit Agnolotti with Roasted Garlic Sabayon & Apple Cider Glazed Butternut Squash Ravioli
	Plus: Plus: Wine Column, Menu Inspirations and the Introduction of Joseph's Website at www.josephsgourmetpasta.com

Spring/Summer 2005	"We sell a ton of pasta at Chianti's" After 24 years in the restaurant business, Lisa Bailey still loves to cook. "I've worked in the front of the house, back of the house and managed almost every aspect of the business..."
	Recipes: Recipes: Roasted Vegetable Cannelloni with a White Bean and Saffron Ragout & Spring Style Cannelloni with Caramelized Scallops and Shrimp
	Plus: Plus: Menu Inspirations, Introduction of 15 New Products

Fall/Winter 2004	Denver's own unique concept - Piccolo's Italian-Mexican Restaurant What's on an Italian-Mexican menu? Everything from spaghetti and meatballs to Tortelloni with Alfredo Sauce...
	Recipes: Recipes: Recipes: Beef & Vegetable Canneloni with Gorgonzola Sauce, Baked Eggplant Ravioli with Lamb Sauce
	Plus: Plus: Plus: Menu Inspirations, Wine Pairings, and a Winter Warm-Up for Your Menu

Summer/Fall 2004	"The Temperance House" Established in 1772, the Temperance House is situated among the quaint shops and restaurants of affluent Bucks County, Pennsylvania. Today, the main floor offers upscale dining on one side, and a more rustic ambience for spirits on the other.
	Recipes: Mediterranean Shrimp Ravioli in Sun Dried Tomato Beurre Blanc & Spinach and Roasted Garlic Tortelloni with Sole Puttanesca
	Plus: Wine Pairings, Menu Inspirations and Cannelloni Introduction

Winter/Spring 2004	Ahead of the Culinary Curve Until three years ago, Fort Atkinson, Wisconsin's culinary opportunities were limited to prime rib and fish fry. Then Chef Lesley Gailloreto collaborated with Tish and Doug Gordon to create the very unusual and extremely popular Eats and Drinks Place. Thi
	Recipes: Dilled Lobster Tortelloni Salad, Grilled Vegetable Tortelloni with Spring Vegetables in a Tomato Basil Sauce
	Plus: Menu Inspirations and Wine Pairings

Fall/Winter 2003	Lobster Ravioli, a Favorite at the "Cheer" of Chatham On the southeastern tip of Cape Cod, the town of Chatham is situated among spectacular beaches, beautiful harbors and ponds. A town of only 6600 people year round, Chatham's population explodes to 25,000 with summer visitors. Locals and tourists alike sup
	Recipes: Chatham Squire's Lobster Ravioli with Parmesan Pepper Cream Sauce, Baked Spinach and Portabella Mushroom Ravioli with Sausage, Spinach and Mushrooms with Tomato Sauce, Lobster and Spinach Ravioli Salad with Blue Cheese Lemon Vinaigrette.
	Plus: Menu Inspirations, Wine Pairings, New Ravioli and Tort Varieties

Spring/Summer 2003	Only the Best at Vito's Chop House, Including the Pasta Subdued and tasteful, Vito's Chop House is a contrast to the hustle and bustle of Orlando's International Drive. Inside this beautiful Italian steak house, oak ceilings, burled walnut paneling and brick walls create an environment that offers visitors and
	Recipes: Shrimp Ravioli with Grilled Kabobs in a Thai Red Curry Sauce
	Plus: Menu Inspirations, Wine Pairings, and Introducing Par Cooked Items

Winter 2002	Chef David Moulton Wins Joseph's Third Annual Recipe Contest Joseph's named Kitchen Chef David Moulton of Basil's Restaurant in Manchester, NH the grand prize winner of Joseph's Third Annual Recipe Contest. The contest challenged chefs to create sauces to complement Joseph's filled pasta products. Moulton was award
	Recipes: Lobster and Shiitake Ravioli and Truffle Infused Duck Breast with Brandy Roasted Shallots and Tomatoes, Lobster-Duck Stock Reduction and Braised Greens, Lobster Ravioli simmered in Lemongrass and Ginger Consomme and New England Lobster Tail Tempura
	Plus: Menu Inspirations and Wine Pairings

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