Sounds like a good sequel, but really it's sheer laziness. So, lets just get up to speed.
This summer the Common Plea catered Pittsburgh's "wedding of the year" between Ben Roethlisberger and Ashley Harlan. What a spectacular event to be a part of. Everyone involved brought their A-GAME. Ashley was a stunning bride. WHIRLhad an exclusive to the event and snapped some great pictures.
We had the opportunity to host G2H2 PITTSBURGHon the Patio at Heinz Hall. The patio never looked so good! Guys, it was a pleasure having you, lets do that again.
This year we added two new venues to an already exclusive list of uncommon places for the Common Plea. MEADOWCROFT and FORT PITT MUSEUM. These spaces make for an unforgettable event.
Now here at the restaurant we have made some changes ourselves. We have a brand new addition to the dining room. The ANTIPASTO BAR. It is fully integrated into the dining room and puts you in the action. Dinning is not just about the food, its about the people your sharing it with. In this form of eating you take the formality away and allow more interaction. Try it you just might like it. It seats up to ten and can be reserved.
Remember the holidays are right around the corner and that means PARTIES. I always like to remind you that our private rooms and dates fill quickly. Please call me and lets reserve and plan your holiday event here at the Common Plea.
Two last things HALLOWEEN KARAOKE is at the end of the month. Richard will be judging your costume for originality. So either dress up or down you decide, but know this, don't come as your scary self.
As always I like to give a seasonal recipe.
ACQUACOTTA
swirl of olive oil
3 large onions
6 celery stalks
celery leaves
750 grams of tomatoes
4 eggs
grated parmesan
stale bread
How to cook Acquacotta recipe:
Finely chop and cook over low heat in a little oil to the 3 large onions, diced celery and the sixth Their stalks with leaves, until golden. United 750 g of peeled Tomatoes, salt and pepper and let cook for 20 minutes. Pour everything in a pot of boiling Salted water (1 liter) and keep boiling. Meanwhile roast or fry 8 slices of stale bread and put Them at the bottom of a large enough pot. When the soup has assumed a good flavor (after about 30 minutes) pour it over the bread and set the pot on low heat. Open four eggs over the slow boiling soup, taking care That the yolks do not break and Remain separate from one another. Once the eggs are slightly hardened, sprinkle everything with abundant grated pecorino or Parmesan cheese and serve IMMEDIATELY.
Buon appetito
Thom Naylor
