Washington County Weekend Post e-edition
Issue link: http://www.ifoldsflip.com/i/372694
8 - 3 1 - 1 4 • W a s h i n g t o n C o u n t y P o s t R e t a i l • 7 In Good Taste steaks, ribs, and pizza, Peter serves up fancier cui- sine to satisfy everyone's tastes. The menu is very well bal- anced but not over-packed. They have classic cuts of steaks, chops, and ribs, with the Wisconsin staple, fish fry on Friday. They have added pizzas to the menu to offer the family dining option so all pallets are satisfied. The theme is decidedly Italian, as you would expect from a place named Johnny Manhattan's. "Who doesn't love Italian food?" asks Nancy, "There's a reason everybody loves Italian food." Nancy says that the over-riding theme that 'Food is Love' is what makes Johnny Manhattan's what it has always been and what it continues to be today. Johnny's has a great histo- ry, but they're about to start a new chapter to serve the faithful patrons who regularly come from cities as far away as Elkhorn, Port Washington, and Mequon, and make the journey to Hubertus to experience the hospitality at Johnny's. Nancy showed me the expansion that they are undergoing. They are adding 3700 feet of dining space onto Johnny's to accommodate the populari- ty that they have enjoyed. But Nancy added that she doesn't want to fill the space with tables, "I want to fill Johnny's with Atmosphere and Memories." She says that she wants some areas where people can relax, whether in a chair or on a sofa, and have a place to talk before their meal or retire to after they have eaten to enjoy the fireplace and good company. Nancy wouldn't tell me any more about the changes to come. There are surprises that she wants people to experience for themselves. "We're building a quality dining experience; literally and fig- uratively," added Peter. She did divulge that the space that is presently occupied by the bar is going to be made into a banquet room where people can reserve for meetings, celebrations, and family gatherings. The expansion started a short time back with the Italy inspired patio that boasts infra-red heaters that keep the patio warm, even when the outside tem- perature is down into the 40s. The patio also has 2 large televisions so the Packer fans can enjoy the game outside, as if they were at the game. The Patio is wrapped by glass panels so you get the view and feel of the outdoors without the gusts and cold that will return to us, soon. We spent some time on the patio and as we heard cars driving on the gravel park- ing lot, Nancy said that it took her back to the old drive in theaters where sounds of gravel drives and being with family was what Saturday night was like. Every space and experience at Johnny's is meant to evoke memories of the love of family and friends. By the time I left Johnny's I knew I'd be back to Nancy's place to visit again. From the welcoming atmosphere to the comfy seating to the decorations (including a great mirror that shaves pounds off the gazer!), Johnny Manhattan's is a destination that you'll want to make again and again. And now for the recipes. Johnny Manhattan's Italian cuisine wouldn't be com- plete without head chef, Peter Ignatiev's signature Alfredo sauce. Alfredo sauce Ingredients: 1 tablespoon olive oil 2 large clove of garlic (minced) 2 1/2 cups heavy whipping cream 1/4 cup white wine 3/4 cup combined shaved Parmesan, Romano, and Asiago cheeses 2 tablespoons grated Parmesan Pinch of salt Pinch on white pepper Directions: Add olive oil to large sauté pan on medium heat. Add garlic and stir with wood- en spoon until aromatic, careful not to burn. Add white wine and stir for several seconds to cook off alcohol. Immediately after add heavy whipping cream and pinch of salt and white pepper. Reduce heat to low and stir until heavy cream reduces by 1/4. Wisk in shaved Parmesan Romano and Asiago and continue wisking until cheese is combined. Continue on low heat whisking until thickens to coat the back of a spoon. Add in cooked fettuccini pasta and grated Parmesan, folding pasta into sauce until well incorporated. Serves 2 And of course to relax after a satisfying dinner with family and friends, you could sit back with Johnny's favorite cocktail, a Manhattan. Manhattan Ingredients: 2 ounces whiskey 1/2 ounce sweet vermouth 2-3 dashes Angostura bit- ters Maraschino cherry for garnish Directions: Mix in a high-ball glass with cubed ice Classes are FREE unless otherwise noted. Registration is required. To register, and for location information or directions, call 414-805-3666 or 800-272-3666 or visit froedtert.com/classes. Learn about health topics and discover what is possible in your life. PROSTATE CANCER Monday, Sept. 8, 6-7 p.m. St. Joseph's Hospital, Lobby Conference Room 3200 Pleasant Valley Road, West Bend Presented by: John Burfeind, MD, hematologist/oncologist Whether you're worried about developing prostate cancer, making decisions about treatment, or trying to stay well after treatment, this class will help. We'll discuss screening options, signs and symptoms, available treatments and moving forward. TAKE THE FLOOR: PELVIC ORGAN PROLAPSE Tuesday, Sept. 16, 6-7 p.m. St. Joseph's Hospital, Lobby Conference Room 3200 Pleasant Valley Road, West Bend Presented by: Sumana Koduri, MD, urogynecologist Learn the causes, symptoms and treatments for pelvic organ prolapse, a common condition that occurs when a pelvic organ drops from its normal spot in the lower belly, causing discomfort or pain. 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