New General Manager for Spazzo Italian Grill & Wine Bar

Redmond Town Center's Spazzo Italian Grill & Wine Bar is excited to announce new General Manager Naja Hogander. Naja has been with Schwartz Brothers Restaurants for over twelve years. Most recently she was General Manager of Revolution Bar & Grill at the Experience Music Project. Naja has been the General Manager of The Butcher Restaurant, Atrium Café, and Operations Manager of Seattle Design Center.

Naja epitomizes Customer Service and Guest Satisfaction. Her restaurants have thrived in these areas with her at the helm. Spazzo Italian Grill & Wine Bar prepares contemporary Italian cuisine using old-world techniques. The menu changes frequently to celebrate the season and local products. Chef Peter Kelly draws his inspiration from all regions of Italy.

Naja Hogander is also involved in the community, as the President of the Washington Restaurant Association Education Foundation. Spazzo Italian Grill & Wine Bar is thrilled to have Naja's experience and enthusiasm in this important leadership role. Please come in and say hello to our new General Manager!

Recipe for the Prociutto Pizza at Spazzo Italian Grill & Wine Bar

Spazzo Italian Grill & Wine Bar Prociutto Pizza
Serves 1 to 2

Recipe:

• 1 ea. Pizza dough thawed and stretched
• ½ Tbsp.Olive oil
• 1 oz. Grated Asiago cheese
• 2 oz. Prosciutto sliced very thin
• 1 oz. Arugula cleaned
• 1-2 Tbsp. Ligurian extra virgin olive oil
• Parmesan shaved as needed
• Cracked black pepper to taste

Method: On a floured surface pull or stretch the dough. Brush dough with olive oil and top with cheese evenly. Bake pizza @ 450° for 8 minutes or until golden.

Lay the prosciutto over entire pizza. Toss the arugula with the Liguiran extra virgin olive oil and place on top of pizza. Add the shaved parmesan all over. Crack some fresh black pepper on top, cut, and serve.

Enjoy!

Spazzo Italian Grill & Wine Bar
Prociutto Pizza

Daniel's Broiler receives the top honor, the Award of Ultimate Distinction from Wine Enthusiast

We are happy to announce that Daniel's Broiler has been awarded with the top honor from Wine Enthusiast, the Award of Ultimate Distinction. This year there were 551 winning restaurants in all. Of these, 355 received the Award of Distinction, 161 received the Award of Unique Distinction and only 35 were recognized with the highest honor, the Award of Ultimate Distinction.

"It's an honor to receive Wine Enthusiast Magazine's 'Award of Ultimate Distinction,' as it speaks to our high-caliber wine program and the people who run it," said Mark Hoene, Regional Manager for Daniel's Broiler. "With more than 12,000 bottles in our inventory from the finest wineries in the world, many of which from Washington State, there really is a selection to please any taste or budget."

As in past years, the Wine Enthusiast Restaurant Awards are based on the quality of the overall wine program, not just on the size of a restaurant's wine list. Selection, service, individuality and value are all judging criteria. Applicants complete a detailed questionnaire on their personnel, storage methods, stemware choices, service options, special events, menus and wine lists. The Wine Enthusiast judging panel, composed of members of their editorial staff and other wine professionals, carefully consider each establishment's submission.

Enjoy Sangria at
Spazzo Italian Grill & Wine Bar

Sangria Recipe at Spazzo Italian Grill & Wine Bar

Recipe for the Sangria at Spazzo Italian Grill & Wine Bar

• 1 bottle Chianti
• ¼ cup Brandy
• ¼ cup Peach Schnapps
• ½ cup Triple Sec
• ½ cup Dubonnet
• 2½ cups Orange Juice
• 4 cups Pineapple Juice
• ¾ cup Sweet n Sour
• ¾ cup Simple Syrup

Method:

Combine all ingredients in an oversized pitcher and cool thoroughly. Pour over ice and enjoy responsibly!

Cheers!

2009 Awards - 1st Quarter

Wine Enthusiast Awards 2008
       Daniel's Broiler - Award of Ultimate Distinction
       Chandler's Crabhouse - Award of Unique Distinction
       Spazzo Italian Grill & Wine Bar - Award of Distinction