All Our Gratitude: November 2020

By November 3, 2020News

All Gobble, No Squabble

This Thanksgiving let us take something off your metaphorical plate by putting something on your actual plate. For $159.99, we’re cooking you a perfect turkey, complete with homemade stuffing and gravy, your choice of one of our delicious sides, and of course, a pumpkin pie. The only effort on your part is ordering it on time (by Friday, November 20th).

A Note from Graziano’s

This year, it’s taken us no time at all to think of what we’re grateful for—YOU. You who called and placed a to-go order when dining in wasn’t an option. You who ordered meal delivery online. You who donned a mask and joined us for dinner once we were back. And of course, you who waited patiently at home, then came back to work with a smile, ready to serve hungry guests.


Sweet, Thanks!

Yes, you can eat our Dulce de Leche right from the jar, but the holidays are for sharing. So, we’ve got an easy recipe to help you spread the joy and share the deliciousness.

Dulce de Leche Tart Recipe

Cinnamon Tart Crust:
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
2 tsp cinnamon
1/4 tsp salt
1 stick unsalted butter, cut into small cubes
1 egg yolk
2 tbsp cold water
1 tsp vanilla extract

1 15 oz jar Graziano’s Dulce de Leche Repostero
Coarse sea salt (for topping)


In a large bowl, mix together the
flour, sugar, cinnamon, and salt. Cut the butter into the flour mixture until the texture resembles very coarse sand.
In a small bowl, whisk together the egg yolk, water, and vanilla extract. Stir that into the flour mixture, just until the dough comes together. Transfer dough to a lightly floured surface and form it into a disk. Refrigerate for 15 minutes.
Take the dough out of the refrigerator, and let it sit while you preheat your oven to 400ºF.

On a lightly floured surface, roll out your dough so that it is 2” larger than your tart pan on all sides. Without stretching, gently press the tart dough into your pan and trim the excess.
Cover the tart with parchment paper and fill with dried rice, beans, or pie weights and bake for 15 minutes. Remove the parchment paper and weights, and bake for an additional 8-10 minutes. Let cool.
Once your tart crust has cooled completely, pour in the dulce de leche and spread evenly using the back of a spoon or an offset spatula. Top with a sprinkle of coarse sea salt, then slice and serve to your very lucky friends and family.

Wine of the Month | Tomero Malbec 2018

With a beautiful bouquet of violets and lilacs, plenty of black cassis, and fresh-cut garden herbs on the nose, this dark cherry red-colored and intriguing Malbec with the typical violet and blue reflexes on the side of the glass can raise some hairs on your arms when you’re getting closer to it!

It stays focused, fresh and is the result of high elevation Malbec fruit, cooler climate, lean soil, and good winemaking by renowned Bodega Vistalba. It is cultivated in the Uco Valley, one of the most noted wine regions in Mendoza.

Tasting the ‘Tomero’ Malbec– the mouthfeel is round with silky tannins, a great satisfying freshness that keeps this Malbec on a cooler floral and blueberry fruit side, before a vibrant and quite lengthy finish.
It is a great food companion for grilled meats, lamb, and chicken dishes, adding a mouth-cleansing freshness after every bite with all the satisfying attributes of a well-made Malbec.

Having an event? Let us cater it.
For more information contact us at events@grazianosgroup.comView our menusUncork a bottle of wine.

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