Spaghetti Western Festival July 2012

Announcing The Spaghetti Western Festival sponsored by the Spaghetti Western Film Society and The Turtle Restaurant. Tuesday, Wednesday, Thursday during the month of July, (except July 4th) The Turtle Restaurant features mayhem and gratuitous violence and artisan spaghetti in all its glory to celebrate the arrival of our new Italia Mini pasta machine. A show schedule and description of the movies follows. Indoor movies will start at 6:00 pm after dinner orders are taken in the Candle Room. Outdoor showings are at 9:00 pm on the patio. There will be no food service at the 9:00 shows. All kinds of beverages and pop corn will be available and for sale at the beginning of the 9:00 show. Shows are free for the customers of The Turtle Restaurant and members of the Spaghetti Western Film Society. Our regular dining room service and bar service will be available in the dining room and bar for those customers who shy away from violent westerns or are just interested in good food. We'll be doing a food in film series at a later date!

The phrase 'Spaghetti Western' was originally created by Italian journalist Alfonso Sancha as a derogatory name for this genre of Western films that emerged in the mid-1960s in the wake of Italian director Sergio Leone's much copied film-making style and international box-office success. Most were filmed on location in Italy or Spain. These movies were originally released in Italian as well, but most of the films featured multilingual casts therefor sound was post-synched. These films mostly directed by Italians and filmed in Italy or Spain with an international cast. We will be showing some of the most famous and most violent films while contrasting them with comedic and political or Zapata spaghetti westerns.

July 3, 2012 - Django 1966 6:00 in the Candle Room 9:00 on the patio - This film was commercially very successful and spawned hundreds of imitators. If you see any movie today that has "Django" in the title it refers to this movie. The grim specter of death which seems to lurk outside every frame, represented by the coffin which the film revolves around, can also be seen in later westerns like Clint Eastwood's High Plains Drifter (1973), while echoes and references can be seen in many facets of pop culture - from the notable ear-slicing scene in Quentin Tarantino's Reservoir Dogs (1992) to Takeshi Miike's bizarre tribute (also featuring Tarantino) Sukiyaki Western Django (2007). Tarantino is realseing a new film this fall entitled Django Unchained containing a ton of spaghetti western references though the story line has nothing to do with the original Django except for it's tail coating naming convention. A great piece of genre entertainment, and a terrific entering point for those interested in Spaghetti Westerns. Django is directed by Sergio Corbucci and starring Franco Nero in the eponymous role. Django remains a tightly plotted and violent piece of pulp cinema. The film earned a reputation as being one of the most violent films ever made up to that point.


July 5, 2012 - Once Upon a Time in the West 6:00 in the Candle Room 9:00 on the patio (Italian: C'era una volta il West) is a 1968 Italian epic spaghetti western film directed by Sergio Leone for Paramount Pictures. It stars bad guy Henry Fonda, Charles Bronson as his nemesis, Jason Robards as a bandit, and Claudia Cardinale as a newly widowed homesteader with a past as a prostitute. The screenplay was written by Leone and Sergio Donati, from a story devised by Leone, Bernardo Bertolucci, and Dario Argento. The widescreen cinematography was by Tonino Delli Colli, and Ennio Morricone provided the film score. Many people have compared Leone's works to opera... slow, languid,and beautiful. In ordinary opera though, it is the musical beauty that is important, yet in Once Upon a Time, the quality of the music is matched and even surpassed by the incredible direction. Camera movements that climb, swoop, and zoom abound, a perfect match for the sweeping majestic music.

After directing The Good, the Bad and the Ugly, Leone decided to retire from westerns but Leone accepted an offer from Paramount to produce another Western film in order to have the opportunity to work with his favorite actor, Henry Fonda. He recruited Bertolucci and Argento to devise the plot of the film, researching other Western films in the process. After Clint Eastwood turned down an offer to play the villain's nemesis, Bronson was offered the role. The original version by the director was 166 minutes (2 hours and 46 minutes) when it was first released on December 21, 1968. This was the version that was to be shown in European cinemas and was a box office success. However, for the US release on May 28, 1969, the movie was edited down to 145 minutes (2 hours and 25 minutes) by Paramount and it was greeted with a mostly negative critical response and was a financial flop. The film is now generally acknowledged as a masterpiece and one of the best western films ever made. In 2009, it was named to the National Film Registry by the Library of Congress for being “culturally, historically or aesthetically” significant and will be preserved for all time.

July 10 - The Price of Power 6:00 in the Candle Room 9:00 on the patio - Politics and assassinations are the theme of this excellent Euro Western directed by Tonino Valerii. aka 'IL PREZZO DEL POTERE'; 'MUERTE DE UN PRESIDENTE' throws historical fact to the wind in some spots but who can nitpick with the thrilling screenplay by Massimo Patrizi. Euro Actor Giuliano Gemma is excellent as the hero of the piece who while trying to avenge his fathers death gets sucked into the assassination of President Garfield played eloquently by Hollywood stalwart Van Johnson. In a plot which parallels the Kennedy assassination , this also takes place in Dallas and shows the corrupt machinations behind the scenes as the sheriff who is in cahoots with other political figures to get rid of the commander in chief implicates a black man who is innocent. He then is murdered on the way to jail just as Lee Harvey Oswald was shot by Jack Ruby. Gemma is forced to expose the murderers and is rewarded by finding the traitors who killed his father. You'll also spot Euro stalwart Fernando Rey as the bank official responsible for the Presidents murder.

There is not a wasted moment in the entire films running time and thanks to the incredible photography from future action director Stelvio Massi and a sweeping music score by Luis Enrique Bacalov, this film emerges as one of the best Euro Westerns, just gritty enough to enter into Spaghetti territory. Valerii was no slouch when it came to the Western genre, he also gave us 'MY NAME IS NOBODY'-1973 which he made with Sergio Leone and the excellent 'DAY OF ANGER'-1967 also with Gemma and Lee Van Cleef. This film, however, emerges as his true masterpiece, an intricate woven tale of blackmail, revenge, and atonement. For all you Western fans out there who thought you had seen them all, be here July 10 and revel in one of the greatest Westerns of the Sixties. Powerful and highly recommended.

July 11, 2012 Keoma (6:00 showing only) also released in various countries under the titles Django Rides Again and The Violent Breed, is a 1976 Spaghetti Western film directed by Enzo G. Castellari and starring Franco Nero and Donald O'Brian. Keoma, one of the last notable films of its genre, is considered by some to be one of the finest spaghetti westerns ever made, with its scenes of slow motion, gun fights, an anti hero and unusual soundtrack by G & M De Angelis. The score they composed plays a big, important part in the film. The many songs, not unlike a Greek chorus, explain and reflect on the emotions and what’s on screen. The two singers do this with such dark and/or penetrating voices, that almost no film reviewer fails to mention it, mostly negative. But there is a group of admirers and I've never heard anything like it.

Django Kill (If You Live Shoot) 9:00 pm showing only - Django Kill (If You Live Shoot) is a prime example of the Italian "spaghetti" western as horror movie, probably the most violent western ever made. Director Giulio Questi gives the film a haunting, surreal veneer that suits well the many horrific elements. The film is woozy and is sometimes Feliniesque.

The spaghetti western genre spawned several great films, such as Leone's Once Upon A Time In The West and Enzo G. Castellari's little-seen Keoma which are part of this series. The long cycle of spaghetti westerns (1961-1975) began with Sergio Leone's, A Fistful of Dollars. As we pointed out earlier, Sergio Corbucci's 1966 slaughterfest Django was one of the most financially successful spaghettis which spawned innumerable Django sequels. Unrelated films were retitled to cash in on the Djano's popularity. Such was the case with this film,  If You're Alive, Shoot! retitled Django Kill! Django Kill! was made during spaghetti western's peak period, the late sixties. It hits all the bases of the genre: excessive violence, a stoic, Eastwood-esque anti-hero, the ugliest desert landscapes you'll ever see, and did I say excessive violence?

July 12, 2012  A Fistful Of Dollars - A Fistful of Dollars was the first in a trilogy of Spaghetti Westerns about "The Man with No Name." (The other two, For a Few Dollars More and The Good, The Bad, and The Ugly, were made in 1965 and 1966, respectively.) It's actually a misnomer - Eastwood's character has a name, although it changes for each of the films (here, it's "Joe") - but it made for a good marketing device. All three movies were released in the United States during 1967, and, to one degree or another, they ultimately influenced nearly every Western made thereafter (including Sam Peckinpah's landmark The Wild Bunch and Eastwood's own Unforgiven).

A Fistful of Dollars is a remake of Akira Kurosawa's Yojimbo, with guns replacing swords, the setting shifted from Japan to the Old West, and Eastwood standing in for Toshiro Mifune. Yojimbo's look and themes in turn were in part inspired by the Western genre, in particular the films of John Ford. Leone and his production company failed to secure the remake rights to Kurosawa's film, resulting in a lawsuit that delayed Fistful's release in North America for three years. In Yojimbo, the protagonist defeats a man who carries a gun, while he carries only a knife and a sword; in the equivalent scene in Fistful, Eastwood's pistol-wielding character survives being shot by a rifle by hiding an iron plate under his clothes to serve as a shield against bullets.


The element that differentiates A Fistful of Dollars from the majority of its predecessors is its gritty, un-romanticized view of the Old West. Although there are some grandly impressive landscape shots, Leone is more concerned with emphasizing the dirt and grit of this setting than its scenic beauty. His characters are not clean-cut good guys and black-to-the-core bad guys, either. Joe is out for himself, and, on those rare occasions when he experiences pangs of conscience, he's almost ashamed of them. Most traditional Westerns have clearly defined lines separating heroes from villains; only in spaghetti westerns do both sides begin to stray into the gray areas in between. Leone also makes frequent use of the close-up, and oftentimes his characters are shown to be sweating and bleeding. Traditional Westerns tend to present violence as relatively clean and bloodless; Leone makes it messy. This approach adds a little more tension to the gunfights. There's not such a sense of surety that the protagonist will or should win.

The score is by veteran composer Ennio Morricone (working under the "Americanized" pseudonym of Dan Savio). As was true of Leone and Eastwood, Morricone's scores in all three "Man with No Name" movies became iconic of the trilogy.

July 17, 2012  For A Few Dollars More (Italian: Per qualche dollaro in più) is a 1965 film directed by Sergio Leone and starring Clint Eastwood, Lee Van Cleef and Gian Maria Volonté. German actor Klaus Kinski also plays a supporting role as a secondary villain and is the second part of what is referred to as the Dollars Trilogy.

After the box-office success of A Fistful of Dollars in Italy, director Sergio Leone and his new producer, Alberto Grimaldi, wanted to begin production of a sequel, but they needed to get Clint Eastwood to agree to star in it. Eastwood was not ready to commit to a second film when he had not even seen the first. Quickly, the filmmakers rushed an Italian-language print (a U.S. version did not yet exist) of Per un pugno di Dollari to him. The star then gathered a group of friends for a debut screening at CBS Production Center. The audience may not have understood Italian, but in terms of style and action, the film spoke well. "Everybody enjoyed it just as much as if it had been in English", Eastwood recalled. Soon, he was on the phone with the filmmakers' representative: "Yeah, I'll work for that director again", he said. Charles Bronson was again approached for a starring role but he passed. Instead, Lee Van Cleef accepted the role. Eastwood received $50,000 for returning in the sequel, while Van Cleef received $17,000. The film was shot in Almería, Spain, with interiors done at Rome's Cinecittà Studios.The production designer, Carlo Simi built the town of "El Paso" in the Almería desert: it still exists, as a tourist attraction

July 18 The Good the Bad and Ugly (Italian: Il buono, il brutto, il cattivo) made in 1966 directed by Sergio Leone, starring Clint Eastwood, Lee Van Cleef, and Eli Wallach in the title roles. The screenplay based on a story by Vincenzoni and Leone. Director of photography Tonino Delli Colli was responsible for the film's sweeping widescreen cinematography and Ennio Morricone composed the famous film score, including its main theme. It is the third film in the Dollars Trilogy following A Fistful of Dollars (1964) and For a Few Dollars More (1965). The plot revolves around three gunslingers competing to find a fortune in buried Confederate gold amid the violent chaos of gunfights, hangings, American Civil War battles and prison camps.






July 19 Duck, You Sucker 6:00 showing (Italian: Giù la testa), also known as A Fistful of Dynamite and Once Upon a Time… the Revolution, is a 1971 Zapata Western film directed by Sergio Leone and starring Rod Steiger and James Coburn. Sergio Leone's elliptical style and good performances from Rod Steiger and James Coburn combine to produce a vastly entertaining film (1971), also known as A Fistful of Dynamite, about the aftermath of the Mexican revolution. Coburn, a fugitive from the Irish “troubles,” and Steiger, a Mexican bandit, team up to rob a bank and unwillingly become the focus of the counterrevolutionary forces. A marvelous sense of detail and spectacular effects. Duck, You Sucker was banned from Mexico until 1979 because the government thought it portrayed the Mexican revolution in a bad light.

A Bullet For The General 9:00 showing is a 1966 film which stars Gian Maria Volonté, Klaus Kinski, Lou Castel and Martine Beswick. Originally entitled El Chucho, quién sabe?, it is the story of El Chucho, the bandit, and Bill Tate (or El Nino) who is a counter-revolutionary in Mexico. Chucho soon learns that social revolution is more important than mere money. This is one of the more famous Zapata Westerns, a subgenre of the spaghetti western which deals with the radicalizing of bad men and bandits into revolutionaries when they are confronted with injustice. There is a very anti-American allegorical layer to this film - those who expect to be offended by that may want to pass it by. El Chuncho, for all his violent, criminal savvy, is politically naive, and easily manipulated by Tate. Tate, on the other hand, represents the idea that any action is blessed as long there is a tall enough dollar sign behind it. When El Chuncho is placed between nationless greed and belonging to his people, though, he makes a choice that speaks for the entire film. "Don't buy bread - buy dynamite!"

July 24, 2012 My Name is Nobody 1973 (Italian: Il mio nome è Nessuno, also known as Lonesome Gun) is a Spaghetti Western comedy film. The film was directed by Tonino Valerii and, in some scenes, by Sergio Leone. It was written by Leone, Fulvio Morsella and Ernesto Gastaldi. Leone was also the uncredited executive producer. The cast includes Terence Hill, Henry Fonda, and Jean Martin. Jack Beauregard (Henry Fonda) is a tired, aging legendary gunslinger who just wants to retire in peace in Europe to get away from young gunmen constantly trying to test themselves against the master. The film opens with three rascals ambushing Beauregard in a barbershop. After Beauregard has dispatched them, the barber's son asks his father if there is anyone in the world faster than Beauregard, to which the barber replies "Faster than him? Nobody!"

By the 1970s, the spaghetti Western had almost become a parody of itself. The serious westerns were primarily violent, low-budget films that were barely distributed outside of Italy. Meanwhile, slapstick parodies of the genre were becoming more popular. Sergio Leone and his team decided that if anyone was going to make the ultimate "joke" version of the genre, they should be the ones. Terence Hill was cast not only for box-office, but because he had in a short time become something of an icon of the genre. Hill had started the comedy spaghetti craze with the hugely successful movies They Call Me Trinity and its sequel Trinity Is Still My Name. With the casting of the classic Westerner Henry Fonda, the contrast between the old and new (dying) West was clear.

July 25 Der Schuh des Manitu (Manitou's Shoe) (2001) was seen by over 11.7 million people, one of the most successful German films to date. We threw it in the mix here because Manitou's Shoe  hilariously refers to dozens of classic spaghetti westerns with it's jokes.. It was very difficult to find an English version of the movie. Even if you don't understand a word of German, the visual jokes are hilarious and references to the spaghetti westerns shown in this series are easy to identify. We will be showing an English dubbed version. Besides after all this violence, a little comedy lightens things up. I think it is funnier than Blazing Saddles, partly because it is German.

Eat Your Way Around the Mediterranean

It has gotten a little boring around here so we decided to fire up the place with our favorite Mediterranean foods and some hot music and dancing. Be here July 29 and 30, 2011 6:00 pm-9:00pm for food, music and dance. At 9:00 plus a few mintues for set up and $10.00 Samara will perform her fire dance on the patio. Drinks and small plates will be available on the patio and in the bar from 5:00 pm - 10:30 pm. Call 325-646-8200 for reservations or on line here http://www.theturtlerestaurant.com

and don't forget about the flaming saganki!!!!!

Rattlesnake As Food




Before you start cooking rattlesnake, it would be a good idea to have a Waco Rattlesnake Cocktail to fortify yourself. This rattlesnake species is found under the bridge at 314 17th Street, Waco, TX.

1 1/2 oz Balcones True Blue Whiskey
1 tsp lemon juice
1/4 tsp Absenthe
1/2 tsp powdered sugar
1/2 egg white

Hard shake all ingredients with ice, strain into a cocktail glass, and sip.


Rattlesnake meat can be prepared just about anyway you fix other meat. You can use it like chicken, bread it, fry it, put it in pasta dishes, chili, fajitas, really any way you would use chicken or pork. The main way people ruin rattlesnake meat is by over cooking it. For health reasons, you do not want to serve it rare, cook just until tender.

Where do you get rattlesnake meat? You can buy USDA inspected on line and have it next day air shipped to you frozen. It is very expensive. Or, you can catch your own. I have never done this so I will tell you the method described at Ehow.com.

Make sure your rattlesnake is dead before moving forward with the skinning. Also be sure the time between the time the snake has been killed and butchering is short otherwise do not eat it. Put on latex gloves. Cut off the head with a cleaver or meat saw at least 1/2 inch behind the head. Use extreme caution as the venom is inside sacs in the jaw. You do not want to accidentally pierce a finger with a fang or open the venom sacs. The venom remains dangerous even after the snake is dead. Dispose of the head by burning it or in another safe and secure way. You do not want your garbage man or neighborhood dumpster divers getting bit by a poisonous decapitated snake.

Turn the rattlesnake belly up. Starting at the head end, make an incision with a sharp scalpel down its stomach to its tail where the white and black colorings meet. Cut through the tail meat and peel away the meat from its skin. Gut your rattlesnake meat and wash it off with cold water just like you would a long fish. Cut the rattlesnake meat into three-four inch pieces with a sharp knife. Soak in brine then freeze in water if you are not going to cook it immediately. I recommend freezing the meat in baggies filled with various marinades.
Rattlesnakes can carry many pathogens on their skin such as salmonella, they slither on the ground through some gross stuff. Food safety first. After you are finished butchering the snake, remove your gloves and wash your hands with plenty of soap and hot water. Timely butchering, soaking the meat in salt brine, refrigeration and good hygiene will insure that your meat is safe for consumption.

Rattlesnake Chili is what you find for sale at many rattlesnake roundups. Brownwood's Rattlesnake Roundup is March 18-20 at the Brownwood Coliseum, hosted by the Brownwood Jaycees. Contact 830-646-3586, rattlesnake@hyperhog.net.
There is valid criticism for stopping these round ups. It has been reported that up to 1% of the Texas' snake population has been caught for a single roundup. Rattlesnakes are relatively slow to mature, have only modest litters, and are already adversely affected by habitat destruction and persecution. These events remove thousands of snakes, including large numbers of reproductively mature animals. Since rattlesnakes are an apex predator, a sudden decline in their population could have ecological consequences, particularly for the rodents on which they typically feed. Anything that reduces the rodent population and keeps the plague away is our friend. However, if you are gonna kill an animal you ought to eat it and wear it.

Here is a common recipe for Rattlesnake Roundup Chili. I don't think you'll find Rattlesnake Chili at Brownwood's Roundup because as I wrote earlier, rattlesnake meat is wildly expensive. Even at wholesale, with a 100 pound minimum order, it is $18.95 a pound plus overnight shipping. I would only eat rattlesnake meat that I killed and butchered myself or was USDA inspected because the danger of contamination by bad handling is too great. For one thing, many rattlesnakes are chased out of their hiding places by gasoline and who wants to eat gasoline. The other reason is you can get really very sick, even die, by eating salmonella contaminated meats and God only knows how long it was before Billy Bob killed that snake and he finally put it in the refrigerator. So you won't see me eating snake at fairs or Roundups unless I see a USDA sticker and a Health Department permit.

2 medium onions, chopped
3 large garlic cloves, chopped
1 red bell pepper, cut into chunks
4 fresh jalapeno peppers, chopped
1 15 oz. can tomato paste
1 28 oz. can chili beans
¼ cup chili powder
1 tsp. salt
1 tsp. pepper
2 lbs. rattlesnake meatJuice of ½ lemon

Saute the onions, garlic, bell pepper, jalapenos in some olive. Remove from pan toss into a into 3qt sauce pan. Add paste, beans, spices to sauce pan and slowly simmer for 40 min. You may want to add a little water if it gets too thick. Meanwhile saute the rattle snake chunks in the oil and juices of the vegetables until the meat is tender to the fork. Cool, then remove the bones, chop and spritz the lemon juice over the meat. Add the sauteed meat chunks to the chili a few minutes before the chili is ready to serve. You don't want the meat to become tough by over cooking.

And here is a recipe more appropriate for a meat costing $18.95-$60.00 a pound delivered.

Pistachio Parmesan Crusted Rattlesnake

LEMON BUTTER SAUCE:
2/3 cup white wine
1/4 cup lemon juice
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sugar
1 pound unsalted butter, cut into pieces

FOR THE SNAKE:
1 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1/4 cup crushed pistachio nuts
1/4 cup beaten eggs for wash
1/4 cup buttermilk
6 4" long sections of snake (cleaned of course)
1 1/2 ounces butter a a few teaspoons of olive oil for sauteing

TO SERVE:
2 artichoke hearts per serving, quartered and sauteed in butter and wine Coarsely chopped fresh basil for garnish

LEMON BUTTER SAUCE:
Combine white wine and lemon juice in a saucepan. Let simmer until reduced in volume by half. Add heavy cream and let simmer until thick but not brown. Add salt, white pepper and sugar.
Whisk in 1 pound of cold butter pieces slowly over low to medium heat. You will probably have more sauce then you need, left over can be saved for another dish.

PREPARE AND COOK SNAKE:
Combine breadcrumbs, Parmesan and pistachio nuts in a shallow pan. In another shallow pan, mix eggs and buttermilk. Lay snake meat, flesh side down, into the wet mixture, then roll snake in the breadcrumbs.

Heat butter and in a saute pan into which you place breaded snake breading side down. Adding the oil to the butter helps to prevent the butter from burning. Saute for about 2 minutes, shaking the pan so the breading doesn't stick to the pan. Flip and finish cooking in a 350 F oven for about 5 minutes depending on the thickness of the snake.

Plate with artichoke hearts and basil decorating the snake pieces and drizzle with lemon butter sauce.
Yield: 6 servings

A side of rice would be a nice touch.

Snake meat contains roughly 93 calories per 100g (3.5 oz) of raw meat, depending on the type of snake. This is roughly half the calories and one third the amount of fat of a similar amount of sirloin beef steak. So if you are on a diet, leave off the lemon butter sauce!

Wine Dinner with Fall Creek Vineyards 3-10-11


We haven't had a wine dinner for nearly nine months. Beer Dinners, a whiskey dinner, but somehow we neglected wine. So, now is the time to polish the wine glasses and set the table.

My friend, Suzanne Fain, owner of the restaurant A Moveable Feast in Houston is cousins with the owners of Fall Creek Vineyards. Suzanne told me about Fall Creek wines several years ago when we met through the Slow Food movement, but The Turtle had been working with vineyards closer to home and I hadn't had the chance until a few months ago at a fair in Marble Falls to taste Fall Creek wines - nice, very nice.

The Turtle's Chef, Curt Sassak has been preparing for a wine pairing contest sponsored by Edible Austin. During our research we read about the first-ever Texas Sommelier Tasting during which nearly a dozen sommeliers and wine experts blind tasted more than 100 Texas wines to select their favorites that best represent Texas and its terroir. The tasting took place in Austin on Jan. 17. This information definitely influenced our Texas wine picks for the competition and for the restaurant. Tex Soms, the guys and gals wearing dark suits and Master Sommelier pins on their lapels are the creme de la creme of wine "tasters." They go through years of training and testing to achieve thir status. So, this really caught our eye, not one but two of Fall Creek's bottlings appeared on the Texas Sommelier Tasting list of Top Texas wines. Friendship aside, this is the best reason ever to show case Fall Creek wines with our food.

Here is the menu:

Chef's selection of canapes with Fall Creek 09 Chardonnay

First Course

Goat cheese panna cotta with pine nut tapenade, basil and balsamic reduction with Fall Creek Savignon Blanc


Main Course

Pan seared beef tenderloin medallion on an osso bucco ravioli, red wine jus and braised mushrooms with fresh thyme with Fall Creek 2006 Meritus (not on their web site and one of the Texas 100)

Dessert


Muscat (Fall Creek Muscat Canelli) poached pear with pecan baklava and caramel gelato.

$45.00 per person including 3 glasses of wine, excluding tax and tip. Please make reservations by calling 325-646-8200 or on line at http://www.theturtlerestaurant.com/ for March 10, 2011, 6pm - 8:00 pm.

David Alan to be guest Bartender at The Turtle Enoteca February 17, 2011


Each year, the 42BELOW Cocktail World Cup attracts teams of the world’s best bartenders to Queenstown, New Zealand for a week of intense competition. Our regional qualifying round for the 42Below Cocktail World Cup took place Sunday January 23rd, 2011 at Lustre Pearl in Austin, Texas.

What’s on the line:
- The top two winners of this competition will be flown to New York City to compete in the semi-finals.
- The winners of the semi-finals will then be sent to New Zealand where he/ she will represent the United States in the finals.


Click here for an in depth break down of the World Cup. Why are we posting about the 42Below World Cup? Because....

We just recieved word that our guest, David Alan, The Tipsey Texan, placed Gold in our division of the 42BELOW Cocktail World Cup in Austin, Texas, and is on his way to New York City!!! BUT before he leaves, David is making an appearance at The Turtle Enoteca, in Brownwood, Texas as our Guest Bartender. If you ever wanted to see a master mixiologist at work or taste some of the more estoeric and historic cocktails of our time, this is not a not to be missed opportunity. So be here - February 17, 2011 5:00pm - everyone leaves or closing time. The Turtle Enoteca, 510 Center Avenue, Brownwood, Texas 325-646-8200. Show David some Central Texan love.

Championship Punch


Alan created this burnt orange punch for New Year’s Eve and a certain national championship football game that took place on Jan. 7, 2009. “What’s cool about punch is that you’ve got something already prepared to give guests, which frees you up to be with them instead of mixing drinks,” he says. Not only can you make punch ahead of time, punch can also be cheaper than buying bottles of wine or enough spirits to make a variety of drinks.

Punch, which predates the cocktail, was originally made with rum or brandy mixed with citrus juice, tea or spices and was a communal drink at taverns. (That was a question on my final at Tipsey Tech) Alan says. “Instead of ordering a drink at a bar, you walked in and had whatever they were drinking and dipped a ladle out of the communal punch bowl.”

Uuse an old Jell-O mold or silicon Bundt pan to freeze a block of ice. A big piece of ice is better than smaller pieces because it will melt more slowly.

3 or 4 tangerines, Meyer lemons, oranges or lemons
1/2 cup demerara sugar (or white sugar)
6 oz. strong green tea, warm
24 oz. (about one 750 ml. bottle) Flor de Cañ a 4-year Aged Rum (or other aged rum, such as Mount Gay or the Texas-made Railean )
6 oz. fresh squeezed tangerine juice
6 oz. fresh squeezed Meyer lemon juice
6-8 dashes Angostura bitters
1 oz. St. Elizabeth’s Allspice Dram (available at The Depot in Brownwood and fine liquor stores)

Over a punch bowl or glass pitcher, remove the zests of several tangerines, Meyer lemons, oranges or lemons. Be careful to remove only the outer zest and not the white pith, which is bitter. Leave the zests in the bowl and add sugar and warm green tea. Stir to dissolve sugar and allow to steep a few minutes.

Add rum, fruit juices, bitters and allspice dram. Strain mixture into a punch bowl. Add a large block of ice, which you can make by freezing water in a Jell-O mold, Bundt pan or half of a paper milk carton. Makes about a dozen 4-oz. servings.

—David Alan, TipsyTexan.com

Balcones Whiskey Dinner February 12, 2011

Chip Tate in front of his hand built still at Balcones Distillery, Waco, Texas


Texas is the home to a number of new craft distillers of high quality spirits, Tito's Vodka, Paula's Orange to name a few. The Turtle Restaurant and Enoteca make a point of serving our great state's home brews, wines and spirits. We're here to help you discover the best that Texas offers in the way of food and drink as we welcome Balcones Baby Blue and Rumble to our spirits of Texas shelf.

Balcones Distillery is located under a bridge in Waco, Texas and is the closest distillery to Brownwood. Released in 2009, Baby Blue not the moonshine often associated with corn whiskey in the little brown jug. “Most of the stuff that’s marketed as corn whiskey on the shelf is junk,” Tate says during an Edible Austin interview. “We’re not just trying to make whiskey in Texas; we’re trying to make Texas whiskey. We are trying to create a tradition.”

Chip built his distillery system from scratch with a two-person crew in an old Waco warehouse under the shadow of the 17th Street railroad bridge. His stills are self built instruments with which he creates his spirits as a composer creates a symphony, layers of taste evoking memoeries and emotions. Chip was a dedicated homebrewer for 18 years then spent two years learning the art and science of distilling, including an apprenticeship in Scotland. His philisophy is learn from tthe best, use the best ingrediants, make the best spirits, do your best.

To make a unique and outstanding product, Tate imports Hopi blue corn from New Mexico. While he could purchase generic corn for 15¢ a pound, Tate insists the blue corn is worth the $1.60 price tag. “I just wanted the best corn,” he says. “It’s a question of flavor.”

Tate speeds up the maturation process by using much smaller barrels than other distilleries. “Our stuff is typically about four months old,” he notes, “which is about the equivalent of five to seven years in a larger barrel.” This is because there is more barrel surface available to each cubic centimeter of liquid and because of the atmospheric conditions in the distillery. For a more detailed explination, talk to Chip.

Baby Blue customers can be found coast to coast and in London, surrounded by coasts. Balcones Distillery won a double gold medal at the San Francisco World Spirits Competition which just confirms what we already know, that Baby Blue, Texas first whiskey since prohibition is first in taste.

Baby Blue, as well as their small barrel-aged fruit brandy, Rumble have become staples for bartenders in Texas' capital, like Tipsy Texan’s David Alan, who says that Baby Blue’s unusual flavors make it fun and challenging to work with. (Attention! David Alan will appear at The Turtle Enoteca on February 24 as a guest bartender. David is a master bartender and teacher) Lara Nixon, also a member of the Tipsy Tech teaching team and Balcones Distillery brand ambassador agrees. “The blue corn is delicate and complicated,” she says. “I like bright flavors and products that build on, and enhance, the blue corn properties. For example, lemon, cherries, oranges and blueberries . . . those are bright, fresh flavors that open up the blue-corn taste.”

Lara won the 2009 Edible Austin Drink Local Cocktail Contest with her Baby Blue-infused entry, We’re in It for the Corn (click to see the recipe). We are considering serving a taste of her cocktail with the chef's canapes as guest arrive or perhaps something new. Lara will be here at The Turtle along with Chip and his wife to meet and educate our guests about Balcones Distillery spirits. You will get to taste an early version of Baby Blue to compare with the significantly improved Baby Blue being bottled in 2011. Chip will also bring some Brimstone, a newly unvailed smokey whiskey to taste as a special bonus. This is Chips' version of "scotch" only instead of peat smoke we taste bar b que smoke destined to become an iconic spirit for Texan cuisine. (At least that's my thought)

We'll finish up with a taste of Rumble with or after dessert. Rumble will most certainly be IN the dessert. Dessert makers out there listen up, Rumble is a wonderful flavoring agent for all kinds of sweets. “It’s a play on rum but not really a rum,” says Chip. “It’s between rum and brandy, with single malt and tequila notes.” Rumble isn’t overly sweet but has a honeyed and slightly smokey aroma. “We sell a consumable fragrance,” says Tate. Smell is in fact the major part of the way something tastes. We eat with our eyes first, then our nose while our taste buds just confirm the first two senses. Rumble is in a category of it's own. Not a rum but almost a brandy. Rumble is distilled from Texas Wildflower Honey, Mission Figs and Demarara Sugar.

Here's the menu:

Chef's choice of canapes

First course: Chestnut gnocchi with smoked bacon, roasted garlic, wilted greens and veal jus (vegetarian option available)

Main course: choice of - Steak au poivre with potato and fennel gratin, wild mushrooms and brandy-mustard sauce
or
Duet of roasted duck breast and duck confit with mole sauce, wild rice pilaf

Dessert: assorted whiskey filled chocolates and Balcones Rumble Cake

$65.00 per person includes approximately four shots of various styles of distilled spirits from Balcones Distillery, a cocktail taste, coffee and tea. Plan to spend at least two hours over dinner and tastings. Seatings at 6:00, 6:30 and 7:00. Dinner without spirits is $40.00 Reservations can be made over the phone 325-646-8200 or on line http://www.blogger.com/www.theturtlerestaurant.com The Turtle Restaurant is located at 514 Center Avenue, Brownwood, Texas

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A Revolutionary Way To Make Spaghetti

Last night as we were getting ready for bed my husband sighed a long long sigh which was followed by, "Two years ago we were walking in the snow all over Bologna." Before I left the restaurant that evening, I had surfed the net late into the night looking for ideas for our next trip to Italy revisiting the website of the cooking school we previously attended and the variety of pastas we ate. I had looked at The Geomoetry of Pasta's web site . My mouth watered. I had ordered a garganelli board as my Christmas present and used it for the first time earlier that day. The curled garganelli tubes lay drying on the bread rack. We had the Bolognese pasta blues bad. I kept surfing for a taste of pasta. Another cooking blog suggested I watch a revolutionary way to make pasta. I did and it was.

This PEZ fellow is a genius. Andrew Pesapane gives alternative multiple lives to objects which then participate in a revolutionary way to make spaghetti.