A sea of gourmet flavor

VOTED
“BEST STEAKHOUSE”
IN THE I.E.
BY
ITALIAN CUISINE WITH WORLD INFLUENCES
A sea of gourmet flavor
Tutti Mangia’s Lobster Clambake Dinner
Now Offering
Grass-Fed Beef by Sunfed
IN THIS ISSUE
• LOBSTER CLAMBAKE DINNER
• PROFILE: ALEX DELGADILLO
• CRAFT BEER & CORAVIN
• FENNEL-PISTACHIO PESTO RECIPE
• SUMMER THREE-COURSE MENU
During each Summer at Tutti Mangia guests
can always expect delicious grilled dishes from Chef
Jose, refreshing cocktails from the bar, and plenty of
fun summer events! The most popular event is our
Lobster Clambake Dinner, held every July.
The Clambake is an American tradition that
began when coastal Indians introduced early European colonists to the cooking of native crops, such
as corn and potatoes, with clams, mussels, and lobsters over hot rocks in an earth pit. This tradition
is still widely celebrated by modern New Englanders
who continue to use the natural earth as their kitchen.
Tutti Mangia owner, Ed Inglese, was first introduced to the idea of a clambake by his wife, Deborah, who is from Massachusetts. Deborah’s Italian
family put their own spin on this classic seafood tradition, as true Italians would, by incorporating Italian
seasonings and accents. Inspired by this flavorful
combination, Ed decided to bring his own version of
a clambake to Tutti Mangia, sans the earth pit.
This year marks the 17th anniversary of our
Lobster Clambake Dinner, which presents
a three-course meal with all of the fixings, featuring
a whole 1.5 lb. Maine Lobster, a choice of steamed
clams or a refreshing summer salad, and a very-berry
seasonal dessert. For those who enjoy the best of
both worlds we offer our “Surf and Turf,” a combination of a 5 oz. lobster tail and a 6 oz. filet mignon.
Guests may also substitute a 22 oz. rib chop for the
main course, and our regular menu is made available
to those who might consider themselves “landlubbers.”
The Lobster Clambake Dinner will take place
Sunday, July 12th from 4pm-9pm and this years price
is $69 per person. Please make reservations by calling (909)-625-4669. Reservations must be made specifically for this event and please inform us of your
preferred entrée at that time. Website reservations will
not be accepted for this event. Make sure to reserve
your Maine Lobster by Thursday, July 9th! So, put
on your favorite sundress/shorts, and invite the neighbors to experience a New England Lobster Clambake,
Tutti Mangia style.
tutti’s server puts in double shifts
Profile: Server Alex Delgadillo
Over the years we have had the pleasure of maintaining several
long-term employees. One might say these employees are considered part of the family. This rings true for Tutti Mangia server
Alex Delgadillo. The 15-year foodservice veteran began his career working for Tutti Mangia’s sister restaurant, Spaghetti Eddie’s
Cucina Italiana, in 2004 and has enjoyed the last six years as a
server at Tutti Mangia.
Throughout his time at Tutti’s, Alex has initiated a strong
hospitality movement. He enjoys working hands-on and interacting with others, and takes pride in giving Tutti Mangia guests a
truly memorable dining experience. His benevolent spirit is the
most plausible reason for the numerous regular guests who request Alex’s service when dining at Tutti’s. “I bring my personality
and put my heart into whatever I do,” he said.
In addition to serving guests at Tutti Mangia, Alex works
as a volunteer cadet serving the Los Angeles Fire Department.
Whether in the restaurant or out in the field representing the fire
department, Alex constantly expresses compassion and care for
others. He began his career as a cadet with the LAFD in 2007, and
was studying to be a firefighter. Alex actively participates in training activities and drills, and supports firefighters and paramedics at any type of major emergency, interacting directly with the
general public. Beyond the firefighting duties, the cadet program
calls for his participation in community efforts and fire prevention
awareness.
Although Alex has decided not to pursue a full-time career as a firefighter, he continues to volunteer at least 1-2 days per
week, in addition to his schedule at Tutti Mangia. His love for the
fire department and restaurant hospitality are fueled by the same
verve.
“The one aspect I love about both Tutti Mangia and the
fire department is the teamwork,” said Alex. “At Tutti’s, we get very
busy, but we are a team and continue to help each other through it.
The same thing applies to the fire department when we get a call.”
Fridays and Saturdays are popular evenings to dine at
Tutti Mangia for many of Alex’s regulars, who enjoy his proficient
service and friendly personality. Alex is especially known for having some of his regulars’ drinks ready and waiting at their tables
when they arrive for a dinner reservation, and claims it’s something
they really appreciate. Some of his regulars entertain their business clients at Tutti Mangia during lunch and dinner, and enjoy
Alex’s catering nature.
“I love fine dining. You meet some really awesome people,” said Alex. “I enjoy what I do.”
local craft beer on tap
coravin wine system
sign up for future craft beer dinners
While the focus here at Tutti Mangia tends to lean heavily toward
wine, we certainly do enjoy our beer! Tutti’s offers five different draft beers
from 3 different craft breweries:
From Dale Brother’s we serve the Pomona Queen and Runway
India Pale Ale. The Pomona Queen is an Amber Lager with notes of nuts and
toffee. The Runway IPA contains a base of solid malt flavor with tropical and
citrus flavors and aromas given by Summit, Cascade, and Galaxy hops.
Hailing from Redlands, we feature the Hangar 24 Orange Wheat
and the Hangar 24 Alt Bier. The Orange wheat is light, crisp, with tangy notes,
and a citrus aroma that is achieved by adding whole locally grown oranges
throughout the brewing process. The Alt Bier is a red ale with a silky caramel
and toasty flavor and touch of chocolate. It is a unique take on a Northern
German Alt-Bier. Combine both beers for a truly tasty summer refresher.
Lastly, we serve the “Praise On!” Saison from Congregation Ale
House. It is a classic farmhouse ale, with aromas and flavors of banana,
clove, and wheat. This Saison is medium-bodied with a light and crisp
mouthfeel that is easily thirst-quenching.
For customers interested in future beer dinners at Tutti Mangia we
are starting a Craft Beer Dinner VIP list. Email us at info@tuttimangia.com
and give us your current contact information and we will contact you soon
regarding future events.
New at tutti mangia
Tutti Mangia is thrilled
to introduce a revolutionary
new wine system to our customers that will allow guests
to enjoy higher- quality and
exclusive specialty wines by
the glass. Tutti Mangia is now
in possession of the Coravin
wine system, a device that
is specially designed to access bottled wine without the
consequence of oxidation
from removing the cork.
For those that are unfamiliar with this technology,
the Coravin system uses a thin hollow needle
that is inserted through the cork to access the
wine. The bottle is pressurized with a gas called argon to keep oxygen from reaching the wine; argon
has no effect on the taste profile of wine. The wine
then pours through the needle into the glass. Lastly, the needle is removed from the cork and the
cork reseals itself, protecting the wine from oxidation, and allowing Tutti Mangia to access the bottle again whenever desired.
This is great news for Tutti Mangia and our patrons! Guests
can now enjoy a glass of finer wine (or multiple upper-shelf wines, for
those who are feeling adventurous) without having to purchase the
entire bottle. The Coravin will help extend our award-winning wine
list to our guests so they may have a well-rounded and enhanced
dining experience. Each week we will offer two wines by this method,
allowing guests to enjoy new wines or revisit wines they already know
and love.
IN THE KITCHEN
Delicious recipes from our kitchen to yours
Fennel Pistachio Pesto
makes about 1 cup
Here at Tutti Mangia, Chef Jose uses several versions of Pesto using a variety of
herbs and nuts. For this recipe he incorporates the creaminess of pistachios and
the aromatic fronds of the fennel bulb. While Pesto is traditionally made with a
mortar and pestle, the advent of the food processor, found in most kitchens, makes
this recipe extremely efficient and this Italian classic a breeze to master…NOTE,
after chopping the fronds don’t throw away the fennel bulb!. They are tasty grilled,
sautéed, and steamed whole or sliced. My family served the fennel bulb raw at
the end of the meal to cleanse the palate and aid in digestion. Raw fennel has a
consistency similar to celery but with a slightly sweet anise flavor which is very
refreshing. To find fennel with enough fronds to make this recipe visit the website
of Claremont organization Uncommon Good, www.uncommongood.org, and see
if fresh fennel is on their list of the days offerings, or ask your favorite grocer for
assistance. Give this recipe a try and let us know about your experience. Enjoy!
Ed Inglese, Tutti Mangia Owner
Pesto Ingredients
Pesto Instructions
1/3 cup pistachios, toasted
1.
Put pistachios, garlic, cheese and salt (add pepper if desired) in a
food processor. Pulse a few times to grind slightly.
2.
Add fennel. Then with the food processor running, drizzle in
the olive oil until it becomes a paste.
3.
Add lemon juice and more salt if needed. Pulse processor to
incorporate completely
2 cloves garlic, peeled and crushed
1 oz. freshly grated parmesan cheese
1 tsp. kosher or sea salt
2 cups fennel fronds, chopped
(lightly packed but full)
1/2 cup olive oil
2 tsp. freshly squeezed lemon juice
ground black pepper, to taste
Pasta with Fennel Pesto Recipe
serves 4-6
Ingredients
2 tbsp. olive oil (use less if desired)
2 tbsp. unsalted butter - melt ahead
(use half if desired)
8 rounded tbsp. Pistachio Fennel Pesto
(room temp)
1 lb. dry pasta (DeCecco brand linguine,
capellini or penne is preferred)
1/2 cup reserved pasta water
(reserve more just in case)
freshly grated parmesan cheese to taste
(Romano cheese may be substituted)
Instructions
1. Choose your favorite cut of pasta, boil water and add
enough kosher salt or sea salt to give your water a slightly salty
flavor. Cook to an “Al Dente” texture which means to cook until
the pasta has a slight snap to it. Use a colander to drain pasta
making sure to first save at least one cup of the starchy pasta
water. Shake water from colander and put pasta back into your
cooking pot.
2. Add olive oil and melted unsalted butter and add 8 rounded
tablespoons of Pesto. Toss until coated evenly.
3. Add 1/2 to 1 cup of reserved pasta water a little at a time to help
cream up sauce, add freshly grated Parmesan cheese to taste.
4. Grate additional Parmesan cheese on top of the plated pasta if
desired and serve.
Variations:
Add grilled or sautéed chicken, shrimp or scallops to pasta recipe above. Instead of a pasta entrée,
toss pesto with your favorite side dish of farro, quinoa or rice and serve with your favorite fish
as we do in our Three-Course Summer Menu. Buon Appetito!
summer three-course menu
For a limited time only
UPCOMING TUESDAY
WINE TASTINGS
FIRST COURSE:
“INSALATA PESCA ALLA GRIGLIA”
Baby Arugula, Heirloom Tomatoes,
Stracciatella Cheese, Grilled Yellow Peaches,
Lime Shishito Pepper Vinaigrette
June 30th
REGIONAL ITALIAN WINES
July 7th
LUCA BOSIO VINEYARDS
July 14th
SECOND COURSE: (choice of one)
TALLEY VINEYARDS
July 21st
HONORO VERA WINERY
“COSTOLA DI MANZO”
Aged Balsamic Braised Wagyu Long-Bone
Short Rib, Roasted Sweet Corn Polenta,
Grilled Asparagus
July 28th
SAINTSBURY / NEYERS VINEYARDS
August 4th
ITALIAN WINES
OR
August 11th
ROSÉ & PINOT NOIR
“SALMONE CON PESTO”
August 18th
Pan Roasted Steelhead Salmon,
Fennel Pistachio Pesto Farro,
Roasted Summer Vegetables
SUMMER PINOTS
August 25th
TBD
September 1st
ZACA MESA WINERY
THIRD COURSE:
September 8th
CARLSON VINEYARDS
“CROSTATA DI MORE”
September 15th
Freshmade Blackberry Tart,
Honey-Ginger Meringue,
Venetian Ripasso Syrup
MONTARIBALDI WINES
September 22nd
ZIN WORKS / BUEHLER VINEYARDS
September 29th
Summer Three-Course Menu served nightly. Available à la carte.
TABLAS CREEK VINEYARDS
T r e at y o u r s e l f t o L u n c h at T u t t i ’s 2015 Summer Events
Join us for Lunch!
Many of our guests don’t realize we are open for lunch Monday-Friday, offering a tasty menu of Appetizers, Paninis, Salads, Pastas, and Italian Specialties! Come give our new Pizzeria “Tutti” Menu a
try for some delicious Neapolitan style pizza using only the finest ingredients—Imported “00” flour,
San Marzano Tomatoes from Italy, and Fresh Mozzarella locally sourced from “Gioia” Creamery. In
addition, our new Mozzarella Bar appetizer selection allows you to imagine you are in Italy feasting
on the local fare. Don’t miss out! Served Monday - Friday 11am - 2:30pm
Lobster Clambake
Sun. July 12th
Served Anytime from 4pm - 9pm
Torciano VIP Wine Dinner
Mon. July 13th
Featuring Wines from Tuscany
6:30 Reception 7pm Dinner
Pizza, Pig & Pinot
Sun. Aug. 16th
See Website for more Info
1pm - 4pm
102 Harvard Ave, Claremont, CA 91711
909.625.4669
/tuttimangia
/tuttimangia
/tuttimangia